Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    garlic cloves
   1      medium        onion -- cut in wedges
     3/4  cup           olive oil
   4      medium        carrots -- - scraped, thinly
                        -- sl
   1      teaspoon      black peppercorns
   1 1/2  cups          vinegar
   2      cups          -- water
     1/2  can           whole pickled jalapenos -- - drained (7 oz.
                        -- can
   1      medium        cauliflower -- in flowerets
   3      tablespoons   salt
   3      medium        zucchini -- thinly sliced
  12      small         bay leaves
     3/4  teaspoon      dried whole marjoram
     3/4  teaspoon      dried whole oregano
     3/4  teaspoon      dried whole thyme
   7      ounces        pickled baby corn on cob -- - drained (1 jar)
   1      6 ounces can  pitted small ripe olives -- - drained

Preparation:

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.