Instructions: This is a delightful way to serve vegetables as an appetizer or first course.

Vegetables such as carrots, cauliflower and zucchini are cooked with spices and then marinated with lime juice and hot chiles.

This is great served with homemade tortilla chips and a cool drink or Mexican beer.

1 white onion, chopped
12 cloves garlic, sliced
4 carrots, thinly sliced on the diagonal 1/2 teaspoon coarsely ground black pepper 1 1/2 cups white vinegar
1/2 cup olive oil
2 cups water
2 tablespoons salt
1 head cauliflower, broken into flowerettes 6 bay leaves, broken in half
3 zucchini, sliced on the diagonal
1 teaspoon ground thyme
1 teaspoon ground oregano
1 teaspoon ground marjoram
1/2 cup lime juice
1 jicama, peeled and sliced
1/2 cup pickled jalapenos

Put all the ingredients, except lime juice, jicama and jalapenos, in a large nonreactive pot, bring to a boil then reduce the heat and simmer for 10 minutes.

Let cool, then add the lime juice, jicama and jalapenos. Store, covered, in the refrigerator for up to 2 weeks. Remove bay leaves before serving.

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