Ingredients
- 12 garlic (cloves)
- 12 bay leaves
- 1 onion
- 1 cauliflower
- 1 1/2 c vinegar
- 3/4 c olive oil
- 7 oz pickled baby corn on cob
- 6 oz pitted ripe olives
- 3 tb salt
- 1 ts black peppercorns
- 3/4 ts thyme (dried whole)
- 3/4 ts oregano (dried whole)
- 3/4 ts marjoram (dried whole)
- 4 slices carrots
- 3 slices zucchini
- 1/2 packages pickled jalapenos (whole)
-drained Saute garlic and onion in hot oil in a large Dutch oven for 3 minutes. Add carrots and peppercorns; saute 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. From _Celebrate San Antonio_ by The Junior Forum/San Antonio, TX in _America's Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pp. 320-321. ISBN 0-8487-0765-6. Electronic format by Cathy Harned.
