Moroccan Mixed Pickles Recipe

Name: Moroccan Mixed Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PICKLES; 2 small Lebanese or pickling cucumbers, peel left on, sliced into 1/4-inch thick rounds; 3 medium carrots, peeled, sliced into 1/4-inch thick rounds; 2 medium turnips, peeled, halved, cut into thin wedges, optional; 6 medium garlic cloves, peeled, lightly crushed with the flat side of a knife; 1 medium sweet onion, such as Texas 1015 or Vidalia, peeled, halved lengthwise, medium julienne; 1/2 each large red and yellow bell pepper, seeded, medium julienne; 1/2 head green cabbage, cut in half, cored, cut crosswise into about 1/2-inch thick pieces; 6 ounces mixed olives, black, green, violet in color; 2 lemons, preferably Meyer, halved, seeded and thinly sliced; 4 thyme sprigs; 1 teaspoon dried Mediterranean oregano; 2 bay leaves; 1 tablespoon caraway seeds, lightly crushed with a mortar & pestle; 1 tablespoon coriander seeds, lightly crushed witha mortar and pestle; small pinch saffron; 2 tablespoons harissa, see recipe below; 1 1/4 cups white vinegar; 1 1/4 cups apple cider vinegar; 2 cups extra virgin olive oil; 2 tablespoons sugar; 1 tablespoon kosher salt; 1 slice feta cheese, to serve, optional; FOR THE HARISSA; 1 1/2 cups Asian chile-garlic sauce; 1 large garlic clove, roughly chopped; 1 tablespoon ground coriander; 1 tablespoon caraway seeds; 1 tablespoon dried mint, preferably spearmint; 1 small bunch cilantro, washed to remove any grit and dried

Servings: persons

FOR THE PICKLES
2 small Lebanese or pickling cucumbers, peel left on, sliced into 1/4-inch thick rounds
3 medium carrots, peeled, sliced into 1/4-inch thick rounds
2 medium turnips, peeled, halved, cut into thin wedges, optional
6 medium garlic cloves, peeled, lightly crushed with the flat side of a knife
1 medium sweet onion, such as Texas 1015 or Vidalia, peeled, halved lengthwise, medium julienne
1/2 each large red and yellow bell pepper, seeded, medium julienne
1/2 head green cabbage, cut in half, cored, cut crosswise into about 1/2-inch thick pieces
6 ounces mixed olives, black, green, violet in color
2 lemons, preferably Meyer, halved, seeded and thinly sliced
4 thyme sprigs
1 teaspoon dried Mediterranean oregano
2 bay leaves
1 tablespoon caraway seeds, lightly crushed with a mortar & pestle
1 tablespoon coriander seeds, lightly crushed witha mortar and pestle
small pinch saffron
2 tablespoons harissa, see recipe below
1 1/4 cups white vinegar
1 1/4 cups apple cider vinegar
2 cups extra virgin olive oil
2 tablespoons sugar
1 tablespoon kosher salt
1 slice feta cheese, to serve, optional
FOR THE HARISSA
1 1/2 cups Asian chile-garlic sauce
1 large garlic clove, roughly chopped
1 tablespoon ground coriander
1 tablespoon caraway seeds
1 tablespoon dried mint, preferably spearmint
1 small bunch cilantro, washed to remove any grit and dried
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus more as needed

1
["PICKLES:
2
In a 1-gallon jar, add the first 16 ingredients (or through the harissa) in the order listed.", "Gently heat the olive oil, vinegar, sugar and salt in a saucepan over medium-low heat until the sugar disolves. Pour over the vegetable mixture. Cover and shake the jar to distribute the spices evenly.", "Let sit at room temperature for 3 days. Put in the refrigerator to store.", "To serve, put in a decorative serving bowl and top with a thin slab of feta cheese, if using.", "HARISSA:
3
In the bowl of a food processor fitted with a steel blade, add all the ingredients and process to a paste.", "Transefer to a glass jar and cover with a thin film of extra virgin-olive oil.", "Harissa may be stored in the refrigerator for 2 to 3 months. Cover with a light film of extra-virgin olive oil after each use."]

1696

kcal

Calories

128

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 32 ingredients. The key ingredients include: FOR THE PICKLES, 2 small Lebanese or pickling cucumbers, peel left on, sliced into 1/4-inch thick rounds, 3 medium carrots, peeled, sliced into 1/4-inch thick rounds, 2 medium turnips, peeled, halved, cut into thin wedges, optional, and more.

Yes, Moroccan Mixed Pickles falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Mixed Pickles

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