Title: Spicy Mexican Pickled Vegetables
Categories: Condiment Mexican Side Vegetable
Yield: 12 Servings

12		Garlic cloves
1	md	Onion; cut in wedges
3/4	c	Olive oil
4	md	Carrots - scraped, thinly sliced
1	ts	Black peppercorns
1 1/2	c	Vinegar
2	c	;Water
1/2	cn	Whole pickled jalapenos - drained (7 oz. can)
1	md	Cauliflower; in flowerets
3	tb	Salt
3	md	Zucchini; thinly sliced
12	sm	Bay leaves
3/4	ts	Dried whole marjoram
3/4	ts	Dried whole oregano
3/4	ts	Dried whole thyme
7	oz	Pickled baby corn on cob - drained (1 jar)
6	oz	Can pitted small ripe olives - drained

Saute garlic and onion in hot oil in a large Dutch oven for 3 minutes. Add carrots and peppercorns; saute 5 minutes. Add vinegar; cover, reduce heat and simmer for 3 minutes. Stir in water and jalapenos; cover and bring mixture to a boil. Add cauliflower and salt, stirring well; cover, reduce heat to medium and cook 5 minutes. Add zucchini, bay leaves, marjoram, oregano and thyme, stirring well; cook 2 minutes. Remove from heat; stir in corn and olives.

Transfer mixture to a large container; cover tightly and chill at least 8 hours. Remove and discard bay leaves before serving.

From _Celebrate San Antonio_ by The Junior Forum/San Antonio, TX in _America's Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pp. 320-321. ISBN 0-8487-0765-6. Electronic format by Cathy Harned.

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