Pickled Vegetables Picante
|Onions||2 Medium, halved crosswise, cut in wedges|
|Garlic||3 Clove (15 gm), slivered (Large Cloves)|
|Olive oil/Vegetable oil||4 Tablespoon|
|Carrots||3 Medium, scraped and sliced|
|White vinegar||3⁄4 Cup (12 tbs)|
|Salt||1⁄2 Teaspoon (Or To Taste)|
|Cauliflower||1 Small, broken into flowerets|
|Canned jalapeno||3 1⁄2 Ounce (1 Can, Plain / Pickled)|
|Unpeeled zucchini||3 Medium, sliced|
|Ground cumin/1/2 teaspoon cumin seeds||1⁄4 Teaspoon|
In large heavy pan, cook onion and garlic slowly in oil until soft, but not brown.
Add carrots and stir-fry a couple of minutes.
Add vinegar, 1 1/2 cups water and salt.
Cover and simmer about 5 minutes.
Drop in cauliflowerets and 1 to 2 teaspoons pickling liquid from jalapenos.
Simmer gently until nearly tender, about 5 minutes.
Add herbs and zucchini, and as many jalapenos as you like—3 or 4 or the entire can.
You may cut chiles in strips and remove seeds if you wish.
Cover and simmer until zucchini begins to soften, 2 to 5 minutes.
Cool, then cover and chill at least overnight.