• North African Pickles

    From Ben Collver@1:124/5016 to All on Sunday, September 10, 2023 10:20:04
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    Title: North African Pickles
    Categories: Pickles
    Yield: 1 Liter

    1/2 Cucumber
    3 tb Coarse salt (30 ml)
    3 Carrots; peeled
    1 Onion; roughly chopped
    1 Red pepper; de-seeded and
    -chopped
    1 Very small head of cabbage;
    -about the size of a head of
    -radicchio, chopped
    5 1/2 oz Olives (150 g); a mixture of
    -black, violet and green
    1 Lemon
    18 fl Olive oil (500 ml)
    18 fl White wine vinegar (500 ml)
    Leaves from 3 sprigs thyme;
    -chopped
    1 ts Dried oregano (5 ml)
    1 tb Caraway seeds (15 ml);
    -ground
    1 tb Coriander seeds (15 ml)
    2 tb Harissa (30 ml)

    Keeps in the fridge for about 4 weeks.

    Cut the cucumber into rounds, about 1/8" (3 mm) thick, and put them
    in a small non-reactive bowl. Sprinkle them with the salt and put
    them in the fridge for 2 hours. Drain them of the water that has
    leached out, then rinse. Gently pat them dry and put them at the
    bottom of a 1 liter / 1-3/4 pint jar.

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

    Source: Diana Henry. Crazy Water, Pickled Lemons. London: Octopus
    Publishing Group 2002.

    Recipe by Diana Henry

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