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

-- 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.