If you like this stuff, you know how frustrating it is to buy the tiny tins of it at the supermarket for $1.15, and you don't even get cauliflower. This recipe makes a whole buttload of it (that's an actual Imperial measurement-look it up) and if you were lucky enough to find cauliflower on sale-a bargain too!
In a dutch oven, saute 12 garlic cloves, peeled, and 1 medium onion sliced in wedges in 3/4 cup olive oil for 3 minutes. Add 4 carrots, thinly sliced, and 1 teaspoon whole peppercorns. Saute 5 minutes. Add 1 1/2 cups white vinegar and simmer mixture, covered for 3 minutes. Drain a 3 1/2 ounce tin of pickled jalapeño chilies and reserve the liquid. Add 2 cups water to the reserved liquid and add to the pot. Bring liquid to a boil. Add 3 tablespoons salt and 1 head of cauliflower cut into floweretes. Cook the mixture, covered over moderate heat for 12 minutes. Add 12 small bay leaves, 3 zucchini (I omitted this) thinly sliced, and 3/4 teaspoon each-thyme, marjoram, and oregano. Simmer the mixture, covered for 2 minutes. Let cool, covered, then store covered in the refridgerator for up to 2 weeks. Makes 8 cups.
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