Moroccan Mixed Pickles

By epicureanodyssey
February 6, 2011
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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


  • 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


  • 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: 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.

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