Pickled vegetables

Pickled vegetables

By
From
A Month in Marrakesh
Serves
6
Photographer
David Loftus

Pickled vegetables (such as chillies, gherkins and turnips) are found throughout the Arab world and North Africa, and feature on mezze platters. Salting the vegetables first helps keep them crisp.

Ingredients

Quantity Ingredient
400g carrots, peeled and sliced
300g daikon, peeled and thinly sliced
400g cucumber, peeled and thinly sliced
1 large red onion, peeled and thinly sliced
180g sea salt
garlic, peeled and thinly sliced
Preserved lemons, thinly sliced, rind from 1 small
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1 cinnamon stick
1 tablespoon granulated sugar
500ml white wine vinegar
1 lemon, juiced

Method

  1. Place the carrot, daikon, cucumber and onion in a bowl, add salt and stir well. Leave for 30 minutes then place in a colander and carefully rinse vegetables under cold water to remove all the salt. Transfer to kitchen paper to dry, then place in a large bowl.
  2. Add the garlic, preserved lemon rind, cumin and coriander seeds, cinnamon, sugar, vinegar and lemon juice to the vegetables. Mix well, cover with cling film. Refrigerate for at least 2 hours before serving.
  3. Alternatively, place in a sterilized jar, seal tightly and store for up to 2 months.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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