North African Pickles Recipes

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NORTH AFRICAN PICKLES



North African Pickles image

A tangy spiced pickle recipe from Adam's Cafe in West London. This is not a true pickle so it won't keep indefinitely, but it will be fine in the fridge for about four weeks.

Provided by English_Rose

Categories     Chutneys

Time 15m

Yield 4 cups

Number Of Ingredients 15

1/2 cucumber
2 tablespoons coarse salt
3 carrots, peeled
1 onion, roughly chopped
1 red pepper, deseeded and chopped
1/2 cabbage, chopped
5 ounces olives, a mixture of black, violet and green
1 lemon
2 cups olive oil
2 cups white wine vinegar
3 sprigs thyme, leaves picked
1 tablespoon ground caraway seed
1 teaspoon dried oregano
1 tablespoon coriander seed
2 tablespoons harissa

Steps:

  • Cut the cucumber into rounds, about 1/4in thick, and put in a small non-reactive bowl. Sprinkle with the salt and put in the fridge for 2 hours.
  • Drain off any water that has leached out, then rinse. Gently pat dry and put at the bottom of a sterilized 4 cup capacity jar.
  • Cut the carrots into rounds, about the same thickness as the cucumber, and add these to the jar together with all the remaining ingredients.
  • Mix everything well to make sure you distribute the spices. Cover and leave for a few days at room temperature, shaking the jar from time to time. After that, put your pickles in the fridge.

Nutrition Facts : Calories 1084.3, Fat 113, SaturatedFat 15.6, Sodium 3873.3, Carbohydrate 23.6, Fiber 8.8, Sugar 9.2, Protein 4

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