North African Pickles

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1/2 cucumber
• 2 tablespoons coarse salt
• 3 carrots, peeled
• 1 onion, roughly chopped
• 1 red pepper, deseeded and chopped
• 1/2 cabbage, chopped
• 5 ounces olives, a mixture of black, violet and green
• 1 lemon
• 2 cups olive oil
• 2 cups wine vinegar
• 3 sprigs thyme, leaves picked
• 1 tablespoon ground caraway seed
• 1 teaspoon dried oregano
• 1 tablespoon coriander seed
• 2 tablespoons harissa

Recipe

• 1 cut the cucumber into rounds, about 1/4in thick, and put in a small non-reactive bowl. sprinkle with the salt and put in the fridge for 2 hours.
• 2 drain off any water that has leached out, then rinse. gently pat dry and put at the bottom of a sterilized 4 cup capacity jar.
• 3 cut the carrots into rounds, about the same thickness as the cucumber, and add these to the jar together with all the remaining ingredients.
• 4 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.