Chili Pickled Vegetables
"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."
- Ready In:
- 40mins
- Ingredients:
- 16
- Yields:
-
2 quarts
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
- Heat oil in large heavy Dutch oven over medium heat.
- Stir in garlic and peppercorns.
- Add carrots and jicama and cook 1 minute.
- Add water and all remaining ingredients except zucchini and simmer 3 minutes.
- Stir in zucchini; cover and simmer until crisp-tender, about 1 minute.
- Spoon into clean hot jars; cover and seal.
- Cool completely.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas
