Spicy Mexican Pickled Vegetables
| Yield: | 12 Servings |
| Categories: | Condiments, Side dishes, Mexican, Vegetables |
| 12 | Garlic cloves | |
| 1 | md | Onion; cut in wedges |
| 3/4 | c | Olive oil |
| 4 | md | Carrots |
| DIVIDER | -- scraped, thinly sliced | |
| 1 | ts | Black peppercorns |
| 1 1/2 | c | Vinegar |
| 2 | c | ;Water |
| 1/2 | cn | Whole pickled jalapenos |
| DIVIDER | -- 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 |
| DIVIDER | -- drained (1 jar) | |
| 6 | oz | Can pitted small ripe olives |
| DIVIDER | -- drained |
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