Moroccan Style Spicy Pickled Vegetables Recipe

Name: Moroccan Style Spicy Pickled Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The Marinade; 2 cups white vinegar; 2 cups water; 1 teaspoon coriander seed; 1 teaspoon cumin seed; 1 teaspoon black peppercorns; 1 teaspoon fennel seed; 1/2 teaspoon brown mustard seeds; 1/2 teaspoon yellow mustard seeds; 1 lemon zest, cut into ribbons and julienned; 2 cinnamon sticks, broken into pieces about 1-inch long; 3 small bay leaves; 1/2 teaspoon dried thyme; 1/4 - 1/2 teaspoon crushed red pepper flakes (or to taste); 1/4 cup Splenda sugar substitute; The Pickled Veggies; 2 cups sliced carrots or 2 cups baby carrots; 1/2 cup onion, sliced; 3/4 cup green bell pepper, cut into 1-inch pieces; 1 cup tomatoes, cut into large chunks; 2 large garlic cloves, thinly sliced; 1/4 cup pimento stuffed green olive

Servings: persons

The Marinade
2 cups white vinegar
2 cups water
1 teaspoon coriander seed
1 teaspoon cumin seed
1 teaspoon black peppercorns
1 teaspoon fennel seed
1/2 teaspoon brown mustard seeds
1/2 teaspoon yellow mustard seeds
1 lemon zest, cut into ribbons and julienned
2 cinnamon sticks, broken into pieces about 1-inch long
3 small bay leaves
1/2 teaspoon dried thyme
1/4 - 1/2 teaspoon crushed red pepper flakes (or to taste)
1/4 cup Splenda sugar substitute
The Pickled Veggies
2 cups sliced carrots or 2 cups baby carrots
1/2 cup onion, sliced
3/4 cup green bell pepper, cut into 1-inch pieces
1 cup tomatoes, cut into large chunks
2 large garlic cloves, thinly sliced
1/4 cup pimento stuffed green olive

1
Make the marinade. Pour the vinegar and water into a sauce pan. Add all of the dried spices, herbs, julienned lemon zest and Splenda. Bring to a simmer and simmer on low for about 15 or 20 minutes. While the pickling blend is simmering bring another small pot of water to the boil. Blanch the carrots, onions and green pepper separately, cooking the carrots about 2 minutes, the onion and green pepper about 1 minute.
2
Place all of the vegetables, including the tomatoes, garlic and olives into a large bowl or other vessel with a cover and gently stir to blend and evenly distribute them. Pour the hot pickling liquid over the top. Carefully stir so that all of the vegetables are submerged in the pickling liquid. Cool to room temperature, about 1 hour and then cover and refrigerate. This needs to marinate overnight at the least but the longer it marinates the stronger and more flavorful it will become.

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: The Marinade, 2 cups white vinegar, 2 cups water, 1 teaspoon coriander seed, and more.

Yes, Moroccan Style Spicy Pickled Vegetables 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.

That's it — enjoy your meal!

Moroccan Style Spicy Pickled Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions