| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Mexican |
Condiments, Harned 1994, Mexican, Side dish, Vegetables |
12 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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