Moroccan Mixed Pickles

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
  
• 1 teaspoon kosher salt
  
• 1 tablespoon extra-virgin olive oil, plus more as needed