Pickled Mixed Vegetables

Recipe Categories : | Mexican | Chili | Hot & Spicy | Condiments | Pickles | MAIN INDEX |

Makes : 2 quarts

Ingredients :

• ¼ cup olive oil
• 1 medium onion, cut into ¼" wedges
• 8 garlic cloves, peeled and halved
• 6 small fresh chilies, preferably red
• 4 cups Fruit Vinegar or cider vinegar
• 1 cup water
• 1 tbsp fresh marjoram leaves or 1½ tspn dried marjoram
• 2 large bay leaves
• 1 tbsp salt
• 1 tspn black peppercorn, cracked
• ½ small cauliflower, cored and cut into florets
• ½ lb green beans, whole if small or cut into 2" lengths if large
• 2 medium zucchini, trimmed and cut into ¼" rounds
• Note : Traditionally, the vegetables are a selection of onion, garlic, cauliflower, green beans, cabbage, cactus pads, corn, green tomatoes, tomatillo, carrot, and jalapeño or serrano chilies

Preparation and Cooking Instructions :

1. Heat the oil in a large nonreactive pot or saucepan over medium-high heat. Add the onion, garlic, and chilies and stir over medium heat until the vegetables wilt slightly, about 3 minutes. Add the vinegar, water, marjoram, bay leaves, salt, and peppercorns. Bring to boil, reduce heat, and simmer for 3 minutes more.
2. Place the cauliflower, green beans, and zucchini in a 2-quart glass or heavy plastic container. Carefully transfer the ingredients from the pot to the container. Let cool completely. Cover and refrigerate overnight before serving. Will keep for up to several months in the refrigerator.