LOCATION: Recipes >> Preserving >> Chili Vegetables
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Chili Vegetables
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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.
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