Pickled Vegetables Picante Recipe
Ingredients
| 2 medium onions, halved crosswise, cut in wedges | ||
| 3 large cloves garlic, slivered | ||
| 4 tablespoons olive or vegetable oil | ||
| Carrots | 3 Medium, scraped | |
| White vinegar | 3/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| 1 small cauliflower, broken into flowerets | ||
| Jalapeno | 1 Can (10oz), pickled | |
| Bay leaves | 3 | |
| Unpeeled zucchini | 3 Medium, sliced | |
| Oregano | 1/2 Teaspoon | |
| Marjoram | 1/2 Teaspoon | |
| 1/4 teaspoon ground cumin or 1/2 teaspoon cumin seed | ||
Directions
In large heavy pan, cook onion and garlic slowly in oil until soft, but not brown.
Add carrots and stir-fry a couple of minutes.
Add vinegar, 1 1/2 cups water and salt.
Cover and simmer about 5 minutes.
Drop in cauliflowerets and 1 to 2 teaspoons pickling liquid from jalapenos.
Simmer gently until nearly tender, about 5 minutes.
Add herbs and zucchini, and as many jalapenos as you like—3 or 4 or the entire can.
You may cut chiles in strips and remove seeds if you wish.
Cover and simmer until zucchini begins to soften, 2 to 5 minutes.
Cool, then cover and chill at least overnight.
Keep refrigerated.
Add carrots and stir-fry a couple of minutes.
Add vinegar, 1 1/2 cups water and salt.
Cover and simmer about 5 minutes.
Drop in cauliflowerets and 1 to 2 teaspoons pickling liquid from jalapenos.
Simmer gently until nearly tender, about 5 minutes.
Add herbs and zucchini, and as many jalapenos as you like—3 or 4 or the entire can.
You may cut chiles in strips and remove seeds if you wish.
Cover and simmer until zucchini begins to soften, 2 to 5 minutes.
Cool, then cover and chill at least overnight.
Keep refrigerated.
Chef
