Title: Spicy Mexican Pickled Vegetables
Categories: Condiments, Harned 1994, Mexican, Side dish, Vegetables
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini