Moroccan Pickled Vegetables

Moroccan Pickled Vegetables are a tangy and vibrant side dish that adds a burst of flavor to any meal. This low-carb recipe features a variety of crisp vegetables pickled in a fragrant spiced vinegar solution.

Ingredients

• Carrot - 100 grams, cut into sticks
• Cucumber - 100 grams, cut into sticks
• Radish - 100 grams, sliced
• Cauliflower florets - 100 grams
• Red bell pepper - 50 grams, sliced
• Garlic - 2 cloves, thinly sliced
• White vinegar - 120 ml
• Water - 60 ml
• Olive oil - 1 tablespoon
• Salt - 1 teaspoon
• Cumin seeds - 1/2 teaspoon
• Coriander seeds - 1/2 teaspoon
• Black peppercorns - 1/4 teaspoon
• Bay leaf - 1

Steps

1. In a small saucepan, combine white vinegar, water, olive oil, and salt. Bring to a gentle boil over medium heat.
2. Add the cumin seeds, coriander seeds, black peppercorns, and bay leaf to the boiling liquid. Stir and remove from heat.
3. In a clean glass jar, layer the carrot sticks, cucumber sticks, sliced radish, cauliflower florets, and red bell pepper.
4. Pour the hot vinegar mixture over the vegetables in the jar, ensuring they are fully submerged.
5. Seal the jar tightly and let it cool to room temperature, then refrigerate for at least 24 hours before serving to allow the flavors to develop.

Nutrition

• Calories: 50
• Protein: 1 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 3 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 2.5 g
• Water: 0.05 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• May aid digestion due to the presence of vinegar and pickling spices.

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