Moroccan Mixed Pickles

Ingredients

• FOR THE 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
• FOR THE HARISSA
• 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