Spicy Mexican Pickled Vegetables

Yields:	12 servings
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12	Garlic	cloves
1	medium	onion	cut in wedges
3/4	cup	olive oil
4	medium	carrots	scraped, thinly sliced
1	teaspoon	black peppercorns
1 1/2	cups	vinegar
2	cups	water
1/2	can	pickled jalapenos	whole, drained (7 oz. can)
1	medium	cauliflower florets	in flowerets
3	tablespoons	salt
3	medium	zucchini	thinly
12	small	bay leaves
3/4	teaspoon	marjoram	dried, whole
3/4	teaspoon	oregano	dried, whole
3/4	teaspoon	thyme	dried, whole
7	ounces	pickled baby corn	drained (1 jar)
6	ounces	olives	small, ripe, pitted, drained (1 can)

Saute garlic and onion in hot oil in a large Dutch oven for 3 minutes.

Add carrots and peppercorns; sauté 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.

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This dish is easy and fabulous! Goes great with steak. I am always asked for the recipe