Spicy Mexican Pickled Vegetables
Yield
12 servingsPrep
20 minCook
20 minReady
8 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | Garlic |
cloves
|
*
|
| 1 | medium |
onions
cut in wedges |
|
| ¾ | cup |
olive oil
|
|
| 4 | medium |
carrots
scraped, thinly sliced |
|
| 1 | teaspoon |
black peppercorns
|
|
| 1 ½ | cups |
vinegar
|
|
| 2 | cups |
water
|
|
| ½ | 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
|
*
|
| ¾ | teaspoon |
marjoram
dried, whole |
*
|
| ¾ | teaspoon |
oregano
dried, whole |
|
| ¾ | teaspoon |
thyme
dried, whole |
*
|
| 7 | ounces |
pickled baby corn
drained (1 jar) |
* |
| 6 | ounces |
olives
small, ripe, pitted, drained (1 can) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | Garlic |
cloves
|
*
|
| 1 | medium |
onions
cut in wedges |
|
| 177 | ml |
olive oil
|
|
| 4 | medium |
carrots
scraped, thinly sliced |
|
| 5 | ml |
black peppercorns
|
|
| 355 | ml |
vinegar
|
|
| 473 | ml |
water
|
|
| 0.5 | can |
pickled jalapenos
whole, drained (7 oz. can) |
*
|
| 1 | medium |
cauliflower florets
in flowerets |
*
|
| 45 | ml |
salt
|
|
| 3 | medium |
zucchini
thinly |
|
| 12 | small |
bay leaves
|
*
|
| 3.8 | ml |
marjoram
dried, whole |
*
|
| 3.8 | ml |
oregano
dried, whole |
|
| 3.8 | ml |
thyme
dried, whole |
*
|
| 202.3 | ml/g |
pickled baby corn
drained (1 jar) |
* |
| 173.4 | ml/g |
olives
small, ripe, pitted, drained (1 can) |
|
Directions
Sauté 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.
