🫙 From the Spice Rack
Spicy Mexican Pickled Vegetables
12 Garlic cloves 1 md Onion; cut in wedges 3/4 c Olive oil 4 md Carrots -- scraped, thinly sliced 1 ts Black peppercorns 1 1/2 c Vinegar 2 c ;Water 1/2 cn Whole pickled jalapenos
maineasy
Ingredients8 items
Ingredients
- 12garlic cloves
- 1md onion; cut in wedges
- 3/4c olive oil
- 4md carrots
- 11/2 c vinegar
- 2c ;water
- 1/2cn whole pickled jalapenos
- 3tb salt
Directions
- 1
12 Garlic cloves 1 md Onion
- 2
cut in wedges 3/4 c Olive oil 4 md Carrots -- scraped, thinly sliced 1 ts Black peppercorns 1 1/2 c Vinegar 2 c ;Water 1/2 cn Whole pickled
- 3
can) 1 md Cauliflower
- 4
in flowerets 3 tb Salt 3 md Zucchini
- 5
thinly sliced 12 sm Bay leaves 3/4 ts Dried whole marjoram 3/4 ts Dried whole oregano 3/4 ts Dried whole thyme 7 oz Pickled baby corn on cob
- 6
Add carrots and peppercorns
- 7
saute 5 minutes
- 8
Add vinegar