North African Pickles

Name: North African Pickles
Ingredients: 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

15 ingredients

4 steps

Ingredients

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

Directions

1

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.
2

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.
3

Cut the carrots into rounds, about the same thickness as the cucumber, and add these to the jar together with all the remaining ingredients.
4

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.