Free Recipe Spicy Mexican Pickled Vegetables
Recipe Type: C Recipes
Recipe Preparation: boil
Cooking Ingredients for Spicy Mexican Pickled Vegetables Recipe
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
Spicy Mexican Pickled Vegetables Preparation
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. From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 12
How Do You Cook Spicy Mexican Pickled Vegetables?
If you know a better Spicy Mexican Pickled Vegetables Recipe please comment below.