Spicy Mexican Pickled Vegetables

8 hours Prep: 20 minutes Cook: 20 minutes

165 calories per serving view nutrition facts

12 servings suggest servings

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Ingredients

12	Garlic	cloves
1	medium	onion	cut in wedges
3/4	cup	olive oil
4	medium	carrots	scraped, thinly sliced
1	teaspoon	black peppercorns
1 1/2	cups	vinegar
2	cups	water
1/2	can	pickled jalapenos	whole, drained (7 oz. can)
1	medium	cauliflower florets	in flowerets
3	tablespoons	salt
3	medium	zucchini	thinly
12	small	bay leaves
3/4	teaspoon	marjoram	dried, whole
3/4	teaspoon	oregano	dried, whole
3/4	teaspoon	thyme	dried, whole
7	ounces	pickled baby corn	drained (1 jar)
6	ounces	olives	small, ripe, pitted, drained (1 can)

Directions

Saute garlic and onion in hot oil in a large Dutch oven for 3 minutes.

Add carrots and peppercorns; sauté 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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Nutrition Facts

Serving Size 180g

Amount per Serving

Calories 165 86% of calories from fat

	% Daily Value*
Total Fat 16.0g	24%
Saturated Fat 2.0g	11%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 1984mg	83%
Total Carbohydrate 5.0g	2%
Dietary Fiber 2.0g	7%
Sugars 2.0g
Protein 1.0g	2%

Vitamin A	72%		Vitamin C	17%
Calcium	3%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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