Chili Pickled Vegetables

Ingredients

• 1/4 cup olive oil
• 1 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.

Submitted 6/13/05.
Source: Meal Master
Submitted By: Shelly Black
shellack@aol.com
Chili Pickled Vegetables