Categories: Condiments, Harned 1994, Mexican, Side dish, Vegetables 
      Yield: 12 servings 
  
     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 
           -- drained (7 oz. can) 
      1 md Cauliflower; in flowerets 
      3 tb Salt 
      3 md Zucchini; 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 
           -- drained (1 jar) 
      6 oz Can pitted small ripe olives 
           -- drained 
  
  Saute garlic and onion in hot oil in a large Dutch oven for 3 
  minutes. Add carrots and peppercorns; saute 5 minutes.  Add vinegar; 
  cover, reduce heat and simmer for 3 minutes.  Stir in water and 
  jalapenos; cover and bring mixture to a boil.  Add cauliflower and 
  salt, stirring well; cover, reduce heat to medium and cook 5 minutes. 
  Add zucchini, bay leaves, marjoram, oregano and thyme, stirring well; 
  cook 2 minutes.  Remove from heat; stir in corn and olives. 
   
  Transfer mixture to a large container; cover tightly and chill at 
  least 8 hours.  Remove and discard bay leaves before serving. 
   
  From _Celebrate San Antonio_ by The Junior Forum/San Antonio, TX in 
  _America's Best Recipes: A 1989 Hometown Collection_.  Birmingham, AL: 
  Oxmoor House, Inc., 1989.  Pp. 320-321.  ISBN 0-8487-0765-6. 
  Electronic format by Cathy Harned.