Moroccan Mixed Pickles

February 6, 2011

Author Notes: Having just returned from Morocco, I am in love with all edibles from North Africa. I fell in love with the simple mixed olives tossed with preserved lemons and a myriad of seasonal vegetables from the market. The various olives and colorful vegetables in these pickles make for a beautiful presentation. Be sure to start several days ahead of serving as they need time to marinate. The pickles will keep in the refrigerator for about a month. epicureanodyssey

Makes: 2 pints of 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
In This Recipe

Directions

  1. PICKLES: In a 1-gallon jar, add the first 16 ingredients (or through the harissa) in the order listed.
  2. 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.
  3. Let sit at room temperature for 3 days. Put in the refrigerator to store.
  4. To serve, put in a decorative serving bowl and top with a thin slab of feta cheese, if using.
  5. HARISSA: In the bowl of a food processor fitted with a steel blade, add all the ingredients and process to a paste.
  6. Transefer to a glass jar and cover with a thin film of extra virgin-olive oil.
  7. 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.

More Great Recipes:
Condiment/Spread|Moroccan|Vinegar|Vegetable|Pickle & Preserve|Make Ahead|Vegan

Reviews (5) Questions (0)

5 Reviews

dory May 2, 2018
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Author Comment
epicureanodyssey February 8, 2011
I'm crazy for pickles!! I make Korean & Japanese quick pickles almost weekly.
 
Helen's A. February 8, 2011
I'm always looking for a new pickle recipe. Will add this to my list! Great way to use up the end of season vegetables from our CSA. Thank you!
 
Author Comment
epicureanodyssey February 6, 2011
Thank you!! I've made them several times and am serving them at my underground Supper Club this month. Enjoy.
 
hardlikearmour February 6, 2011
These sound awesome! I'm a big fan of pickles, and the Moroccan twist sound particularly yummy.