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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 oz pickled baby corn on cob - drained, (1 jar)
6 oz can pitted small ripe olives - drai, ned
Instructions:
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.
Servings: 12
What do snowmen eat for breakfast? Snowflakes. Unknown
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