SPICY MEXICAN PICKLED VEGETABLES

      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.
   
   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.
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