Ingredients for Moroccan Style Spicy Pickled Vegetables
- 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
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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).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
147g
Fat
2g
Carbs
23g
