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Chili Pickled Vegetables Recipe | |
Vegetable | |
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Ingredients:
1/4 cup olive oil1 head garlic, separated into cloves 1 teaspoon whole black peppercorns 3 carrots cut into diagonal slices 3/4 pound jicama, peeled and cut into 3/4-inch dice 2 cups water 1 1/2 cups distilled vinegar 1/2 small head cauliflower, broken into florets 1 small onion, cut into large dice 1/3 cup sliced chilies 12 bay leaves 3 tablespoons salt 1/4 teaspoon thyme 1/4 teaspoon basil 1/4 teaspoon marjoram 8 ounces zuchhini, cut into 3/4-inch cubes
Directions:
Heat oil in dutch oven. Stir in garlic and peppercorns. Add carrots and jicama and cook one minute. Add water and all remaining ingredients except zucchini and simmer 3 minutes. Stir in zucchini and simmer until tender, about 1 minute. Spoon into clean hot jars. Cover and seal. | |