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Recipe Name: Spicy Mexican Pickled Vegetables Submitted by: Administrator
Source: Source Description:
Ethnicity: Mexican Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 12

12 Garlic cloves
1 Onion, cut in wedges
3/4 Cup(s) Olive oil
4 Carrots
scraped thinly sliced
1 Teaspoon(s) Black peppercorns
1 1/2 Cup(s) Vinegar
2 Cup(s) Water
1/2 Whole pickled jalapenos
drained 7 oz. can
1 Cauliflower, in flowerets
3 Tablespoon(s) Salt
3 Zucchini, thinly sliced
12 Bay leaves
3/4 Teaspoon(s) Dried whole marjoram
3/4 Teaspoon(s) Dried whole oregano
3/4 Teaspoon(s) Dried whole thyme
7 Ounce(s) Pickled baby corn on cob
drained 1 jar
6 Ounce(s) Can pitted small ripe olives
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

Nutrition (calculated from recipe ingredients)
Calories: 167
Calories From Fat: 134
Total Fat: 15.2g
Cholesterol: 0mg
Sodium: 1891.2mg
Potassium: 236.8mg
Carbohydrates: 6.5g
Fiber: 1.9g
Sugar: 2.6g
Protein: 1.2g

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