Tuesday, February 22, 2011

Moroccan Pickled Vegetables

As I said in the last post, I've been on a hunt for turnip recipes. I loved food52 a little more when I found many turnip recipes on there. One of those recipes was for pickled mixed vegetables. I made them, with many reservations. Two cups of olive oil? Only two pints of vegetables? Would we like them? Was my chili garlic sauce the right kind? Would it be too spicy with the chili garlic sauce?

Wouldn't you know it, it turned out ok! I was pleasantly surprised! I ended up using only 1 1/2 cups of olive oil and I still think it is a little too oily. The recipe made two quarts easily, and I even cut down on the amount of veggies I used. We've been eating with meals and have enjoyed it. In fact, I think I will probably even make it again.

A few additional notes on the recipe. If you use the amounts called for, which I am including, it will make probably four quarts. Just divide each layer on vegetables between four jars. This recipe also needs to sit for three days before serving. This sitting should take place at room temperature. After the initial three days, keep in the refrigerator for up to a month. The harissa also makes way more than you need. Refrigerate the extra for up to 3 months and use as you make new batches of pickled vegetables (or search for harissa recipes). Just keep it covered with a light film of olive oil.

Moroccan Pickled Vegetables
adapted from epicureanodyssey on food52.com

For the Harissa:
1 1/2 c Asian chile-garlic sauce
1 lg garlic clove, roughly chopped
1 T coriander
1 T caraway seeds
1 T dried mint (optional)
1 t kosher salt
1 T extra virgin olive oil

For the vegetables:
2 small cucumbers, unpeeled, sliced 1/4" thick
3 medium carrots, peeled, sliced 1/4" thick
2 medium turnips, peeled, halved, and cut into thin wedges
6 medium garlic cloves, peeled and lightly crushed
1 medium sweet onion, peeled, halved lengthwise and cut into thin strips
1/2 large red or yellow pepper, seeded and sliced
1/2 head green cabbage, cut in half, cored, and cut into 1/2" slices
6 oz mixed olives
2 lemons, halved, seeded and thinly sliced
4 thyme sprigs
1 t dried oregano
2 - 4 bay leaves
1 T caraway seeds, lightly crushed
1 T coriander seeds, lightly crushed
small pinch of saffron
2 T harissa

For the pickles:
1 1/4 c white vinegar
1 1/4 c apple cider vinegar
1 1/2 c extra virgin olive oil
2 T sugar
1 T kosher salt

For the harissa: Put all ingredients in a food processor and process to a paste. Set aside until you assemble the jars.

Divide the vegetables and herbs evenly between 4, 1-quart jars. Layer in the order listed in each jar. Top each with a little harissa. Meanwhile, in a medium saucepan, gently heat the olive oil, vinegars, sugar, and salt over medium-low heat until the sugar dissolves. Pour over the vegetable mixture. (Don't make it too hot or it will break the glass jars. If you think it is too hot or are worried about it, just let it cool a little before adding it). Cover and shake the jars to distribute the spices evenly.

Let set at room temperature for 3 days. Store in the refrigerator after that.

To serve, empty jar into a bowl. Top with some fresh feta if desired. (You can return uneaten portion to jar and eat another time).

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