Chili Pickled Vegetables

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

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.

olive oil, garlic, black peppercorn, carrots, jicama, water, white vinegar, cauliflower, onion, jalapeno pepper, bay leaves, salt, thyme, oregano, marjoram, zucchini

Taken from www.food.com/recipe/chili-pickled-vegetables-369223 (may not work)