Spicy Mexican Pickled Vegetables Recipe

Step 1

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.

Step 2

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.

Things You'll Need

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

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