Spicy Mexican Pickled Vegetables Recipe

Spicy Mexican Pickled Vegetables Recipe

Yield: 12 Servings
Recipe by luhu.jp

Ingredients:
12: Garlic cloves,
1 medium: Onion, cut in wedges
3/4 cup: Olive oil,
4 medium: Carrots, scraped, thinly sliced
1 tsp: Black peppercorns,
1 1/2 cup: Vinegar,
2 cup: , Water
1/2 can: Whole pickled jalapenos, drained (7 oz. can)
1 medium: Cauliflower, in flowerets
3 tbsp: Salt,
3 medium: Zucchini, thinly sliced
12 small: Bay leaves,
3/4 tsp: Dried whole marjoram,
3/4 tsp: Dried whole oregano,
3/4 tsp: Dried whole thyme,
7 ounce: Pickled baby corn on cob, drained (1 jar)
6 ounce: Can pitted small ripe olives, drained

Directions:

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
_Americas 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.


Source from luhu.jp