Pickled Mixed Vegetables

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* Exported from MasterCook *

 

Pickled Mixed Vegetables

 

Recipe By : Mexico:The Vegetarian Table by Victoria Wise

Serving Size : 1 Preparation Time :0:00

Categories : Mexican Vegan

Pickles & Relishes

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup olive oil

1 medium onion, cut into 1/4-inch wedges

6 small fresh chilies, preferably red

4 cups Fruit Vinegar or cider vinegar

1 cup water

1 tablespoon fresh marjoram leaves (1 1/2 tsp dried)

2 large bay leaves

1 tablespoon salt

1 teaspoon black peppercorns -- cracked

1/2 small cauliflower, cored and in florets -- (1/2 pound)

1/2 pound green beans, while if small or -- 2-inch lengths

2 medium zucchini, trimmed -- 1/4-inch rounds

 

Heat the oil in a large nonreactive pot or saucepan over medium-high heat. Add

the onion, garlic, and chilies and stir over medium heat until the vegetables

wilt slightly, about 3 minutes. Add the vinegar, water, marjoram, bay leaves,

salt and peppercorns. Bring to a boil, reduce the heat, and simmer for 3 minutes

more.

 

Place the cauliflower, green beans, and zucchini in a 2-wuart glass or heavy

plastic container. Carefully transfer the ingredients from the pot to the

container. let cool completely. Cover and refrigerate overnight before serving.

will keep for up to several months in the refrigerator.

 

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