Spicy Mexican Pickled Vegetables
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Spicy Mexican Pickled Vegetables
  Spicy    Mexican    Vegetables    Condiments    Side dish  
Last updated 6/12/2012 1:24:21 AM. Recipe ID 57835. Report a problem with this recipe.
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      Title: Spicy mexican pickled vegetables
 Categories: Condiments, Harned 1994, Mexican, Side dish, Vegetables
      Yield: 12 Servings
 
     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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Recipe ID 57835 (Apr 03, 2005)

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