Moroccan Style Spicy Pickled Vegetables Recipe

Name: Moroccan Style Spicy Pickled Vegetables
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: Serves 1 or more
Ingredients: White Vinegar; 1/2 cup water; Coriander Seed; Cumin Seed; Black Peppercorns; Fennel Seed; Brown Mustard Seeds; Yellow Mustard Seeds; zest of 1 lemon; Cinnamon Sticks; Bay Leaves; Dried Thyme; Crushed Red Pepper Flakes; Splenda Sugar Substitute; 1 cup chopped carrots; Onion; Green Bell Pepper; 1/2 cup chopped tomatoes; Garlic Cloves; Stuffed Green Olive

Spice up your life with this vibrant Moroccan-style pickled vegetable recipe! A crunchy, low-calorie, and diabetic-friendly delight, perfect for picnics or a healthy side dish. Chef Barrae's inspired recipe is incredibly easy to make and boasts incredible flavor that intensifies with time. This recipe features carrots, onions, and peppers, but feel free to add your favorite veggies like celery and cauliflower. Get ready for a flavor explosion that's both refreshing and satisfying!

Prep Time 20 mins

Cook Time 40 mins

Calories 391.9 kcal

Protein 16g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Moroccan Style Spicy Pickled Vegetables

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How to Make Moroccan Style Spicy Pickled Vegetables

**Prepare the Marinade:** In a saucepan, combine 1 cup white vinegar, 1/2 cup water, 2 tablespoons olive oil, 1 tablespoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon turmeric, 1/2 teaspoon red pepper flakes (adjust to your spice preference), 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, zest of 1 lemon, and 2 tablespoons Splenda (or to taste).
**Simmer the Marinade:** Bring the marinade to a simmer over medium heat. Reduce heat to low and simmer for 15-20 minutes, stirring occasionally, until the spices are fragrant.
**Blanch the Vegetables:** While the marinade simmers, bring a separate pot of salted water to a boil. Blanch the vegetables separately: carrots (2 minutes), onions and green bell pepper (1 minute). Immediately transfer blanched vegetables to a bowl of ice water to stop the cooking process.
**Assemble the Pickles:** In a large bowl, combine 1 cup chopped carrots, 1/2 cup chopped red onion, 1/2 cup chopped green bell pepper, 1/2 cup chopped tomatoes, 4 cloves minced garlic, and 1/2 cup pitted Kalamata olives.
**Combine and Marinate:** Pour the hot pickling liquid over the vegetables. Gently stir to ensure all vegetables are submerged.
**Cool and Refrigerate:** Allow the mixture to cool to room temperature (about 1 hour). Cover the bowl tightly and refrigerate for at least overnight. The flavor will deepen with longer marinating time (up to a week).