Spicy Pickled Vegetables

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Spicy Pickled Vegetables   

 

3/4 cup extra-virgin olive oil

12 cloves garlic, peeled

1 medium yellow onion, peeled and cut into wedges

4 carrots, peeled and sliced diagonally

1 tsp. whole black peppercorns

1 tsp. dried thyme

1 tsp. dried oregano

1 tsp. dried marjoram

8 bay leaves

salt

1 head cauliflower, cored and cut into florets

4 fresh jalapenos, seeded and chopped

1 1/2 cups white vinegar

3 medium zucchini, sliced diagonally

1  1 lb. jicama, peeled and cut into 3/4 " dice

 

Heat oil in a large pan over medium-high heat. When oil is hot but not smoking,

add garlic and onions and sauté 3 minutes, stirring constantly.

Lower heat to medium and add carrots, peppercorns, thyme, oregano, marjoram, and

bay leaves. Cover and cook 2 minutes. Season to taste with salt.

Add cauliflower, jalapeños, vinegar, and 1 cup water. Stir well, cover, and

continue to cook over medium heat for 5 minutes.

Add zucchini and jicama. Cover and cook an additional 5 minutes. Vegetables

should remain crunchy, so do not overcook.

Remove from heat and discard bay leaves. Cover and refrigerate, preferably

overnight. Serve at room temperature. Store in sealed container in refrigerator

for up to 1 week. Serves 8 to 10.

 

 

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