Moroccan-spiced quick vegetable pickles

Pickles are found all over the world in some form. Old cultures used pickles to preserve vegetables for winter months or other difficult times. Vegetable pickles were the way to get a balanced nutrition throughout the year.

This is a simple and quick pickle. The mix of vegetables allows everyone to pick their favourite vegetable during the meal. The pickles are gently tart because of the use of apple cider vinegar rather than the harsh white vinegar. The soft spices add a lovely nuance. This is a lovely side for any table.

One of the problems with having too many cookbooks is that there are not enough days in a year or people or reasons to cook from them all the time. I generally tend toward 275 recipes a year. See my blog. It took me some time to arrive at this recipe, which I have eyed for some time. Like all her other cookbooks, this recipe and cookbook are outstanding. All her cookbooks bring a wonderful diversity of flavours and cuisines to my table. Go out and buy all her cookbooks, I cannot recommend them enough

For more delicious recipes from this cookbook, click here.

Ingredients:

Makes 15 servings

6 carrots, peeled and cut into batons

2 red onions, sliced

1 cauliflower, broken into small florets

2 white radish, peeled and cut into batons

25 green beans, halved

30 black peppercorns

1 tablespoon caraway seeds (ajwain)

4 sprigs dill

10 garlic cloves, sliced1/2-inch cinnamon stick

2 cloves

4 cups apple cider vinegar

1/4 cup sugar

4 tablespoons salt

1 teaspoon dried thyme

1 tablespoon red pepper flakes

Sumac, to garnish

Mix the vinegar, sugar, salt, thyme, and red pepper flakes in a pan and boil. As soon as it boils, remove from the heat. Pour over the rest of the ingredients. Marinate for at least 5 days, but 1 week is better. 

Serve garnished with sumac.