Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Preserving >> Chili Vegetables

Print this Recipe    Chili Vegetables

Chili Pickled Vegetables

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 zucchini, cut into 3/4-inch cubes

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.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.