Pickled Vegetables

These vibrant pickled vegetables are a staple in Moroccan cuisine, offering a tangy crunch that perfectly complements any meal. The combination of spices and vinegar creates a refreshing side dish that bursts with flavor.

Ingredients

• Carrot - 100 grams, julienned
• Cucumber - 100 grams, julienned
• Radish - 50 grams, thinly sliced
• Red bell pepper - 50 grams, julienned
• Garlic - 2 cloves, thinly sliced
• White vinegar - 120 ml
• Water - 120 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
• Fresh parsley - 2 tablespoons, chopped

Steps

1. In a small saucepan, combine white vinegar, water, olive oil, and salt. Bring to a simmer over medium heat, stirring until salt dissolves.
2. Add cumin seeds, coriander seeds, black peppercorns, and bay leaf to the mixture, and let it simmer for an additional 5 minutes to infuse the flavors.
3. In a clean glass jar, layer the julienned carrot, cucumber, radish, and red bell pepper with the sliced garlic.
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. Once cooled, refrigerate for at least 24 hours before serving to allow the flavors to meld.
6. Before serving, garnish with chopped fresh parsley.

Nutrition

• Calories: 70
• Protein: 1 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 4.5 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Probiotics from fermentation may improve gut health.

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