Chili Pickled Vegetables

Prep Time: 35 Minutes

Cook Time: 0 Minutes

Ready In: 35 Minutes

Servings: 12

These are great as a side for any Mexican food or as part of a appetizer buffet with a Mexican theme. This can be prepared 3 weeks ahead. Store in refrigerator. Originally from a September 1989 Bon Appetit that featured a Do It Yourself Tostada Party in the Cooking for Friends section.

Ingredients:

3/4 cup olive oil

1 head garlic, separated into cloves and peeled

1 teaspoon whole black peppercorn

3 carrots, peeled and cut into diagonal slices

3/4 lb jicama, peeled and cut into 3/4 inch cubes

2 cups water

1 1/2 cups distilled white vinegar

1/2 head cauliflower, sepapated into florets

1 small onion, cut into 1-inch pieces

1/3 cup sliced seeded canned jalapeno pepper

12 small bay leaves

3 tablespoons salt

1/4 teaspoon dried thyme, crumbled

1/4 teaspoon dried oregano, crumbles

1/4 teaspoon dried marjoram, crumbled

8 ounces zucchini, cut into 3/4-inch cubes

Directions:

1. Heat oil in large heavy Dutch oven over medium heat.
2. Stir in garlic and peppercorns.
3. Add carrots and jicama and cook 1 minute.
4. Add water and all remaining ingredients except zucchini and simmer 3 minutes.
5. Stir in zucchini; cover and simmer until crisp-tender, about 1 minute.
6. Spoon into clean hot jars; cover and seal.
7. Cool completely.

By RecipeOfHealth.com