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July 2019

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Spicy Mexican Pickled Vegetables Recipe

Spicy Mexican Pickled Vegetables recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Spicy Mexican Pickled Vegetables recipe  PDF


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 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 mi ture 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 mi ture 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, T in _America's Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: O moor House, Inc., 1989. Pp. 320 321. ISBN 0 8487 0765 6. Electronic format by Cathy Harned.

Spicy Mexican Pickled Vegetables recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
391 people have voted
Last Reviewed on 2019-07-15



Monday, Jul 15 2019 Download & Print Spicy Mexican Pickled Vegetables recipe  PDF   Mexican recipes RSS   Thumsb up

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