Pickled vegetables

By: Andy Harris
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

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.
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.
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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