• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Spicy Mexican Pickled Vegetables

  • Recipe Submitted by on

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


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.

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