Moroccan Mixed Pickles

Course Dressings and Sauces

Ingredients in this Recipe

1 1/4 cup apple cider vinegar
1 1/4 cup white vinegar
1 medium sweet onion, such as Texas 1015 or Vidalia, peeled, halved lengthwise, medium julienne
1 slice feta cheese, to serve, optional
1 small bunch cilantro, washed to remove any grit and dried
1 tablespoon caraway seeds, lightly crushed with a mortar & pestle
1 tablespoon coriander seeds, lightly crushed witha mortar and pestle
1 tablespoon dried mint, preferably spearmint
1 tablespoon ground coriander
1 tablespoon kosher salt
1 teaspoon dried Mediterranean oregano
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
2 cups extra virgin olive oil
2 lemons, preferably Meyer, halved, seeded and thinly sliced
2 medium turnips, peeled, halved, cut into thin wedges, optional
2 small Lebanese or pickling cucumbers, peel left on, sliced into 1/4 inch thick rounds
2 tablespoons harissa, see recipe below
2 tablespoons sugar
3 medium carrots, peeled, sliced into 1/4 inch thick rounds
4 thyme sprigs
6 medium garlic cloves, peeled, lightly crushed with the flat side of a knife
6 ounces mixed olives, black, green, violet in color
small pinch saffron

See Full Recipe at Food52