Name: 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 cup water; 1 1/2 cup 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 tablespoon salt; 1/4 teaspoon thyme; 1/4 teaspoon basil; 1/4 teaspoon marjoram; 8 ounce zucchini, cut into 3/4-inch cubes

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 cup 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

Instructions

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.