Chili Pickled Vegetables

These are great as a side for any Mexican food or as part of a appetizer buffet with a Mexican theme. This can be prepared 3 weeks ahead. Store in refrigerator. Originally from a September 1989 Bon Appetit that featured a "Do It Yourself Tostada Party" in the Cooking for Friends section.

• Ready In: 40 mins
• Yields: 2 quarts

Ingredients

• 3⁄4 cup olive oil
• 1  head garlic, separated into cloves and peeled
• 1  teaspoon whole black peppercorn
• 3  carrots, peeled and cut into diagonal slices
• 3⁄4 lb jicama, peeled and cut into 3/4 inch cubes
• 2  cups water
• 1 1⁄2 cups distilled white vinegar
• 1⁄2 head cauliflower, sepapated into florets
• 1  small onion, cut into 1-inch pieces
• 1⁄3 cup  sliced seeded  canned jalapeno pepper
• 12  small bay leaves
• 3  tablespoons salt
• 1⁄4 teaspoon dried thyme, crumbled
• 1⁄4 teaspoon dried oregano, crumbles
• 1⁄4 teaspoon dried marjoram, crumbled
• 8  ounces zucchini, cut into 3/4-inch cubes

Directions

1. Heat oil in large heavy Dutch oven over medium heat.
2. Stir in garlic and peppercorns.
3. Add carrots and jicama and cook 1 minute.
4. Add water and all remaining ingredients except zucchini and simmer 3 minutes.
5. Stir in zucchini; cover and simmer until crisp-tender, about 1 minute.
6. Spoon into clean hot jars; cover and seal.
7. Cool completely.