Side Pannel
Spicy Mexican Pickled Vegetables
Spicy Mexican Pickled Vegetables
- Recipe Submitted by ADMIN on 09/26/2007
Category: Mexican, Vegetables, Condiments, Side Dishes
Ingredients List
- 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
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.
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.
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