About This Dish
Bright, tangy pickled vegetables that accompany virtually every Moroccan sandwich and many meals. A mix of carrots, turnips, peppers, and sometimes cauliflower are pickled in vinegar with garlic and spices. The pickles add a crunchy, acidic contrast to rich tagines and grilled meats. Every neighborhood shop in Morocco sells jars of these colorful pickles, and they are a standard offering at grill restaurants. The brine is characteristically tinted yellow from turmeric, giving the pickles their signature color.
Ingredients
- 2 Carrots, cut into sticks
- 2 Turnips, sliced
- 4 Hot peppers
- 1 cup Cauliflower florets
- 500 ml White vinegar
- 250 ml Water
- 2 tbsp Salt
- 4 Garlic cloves
- 1 tsp Ground turmeric
Instructions
- 1
Pack vegetables and garlic into a sterilized jar.
- 2
Heat vinegar, water, salt, and turmeric until salt dissolves.
- 3
Pour hot brine over the vegetables. Seal jar.
- 4
Leave at room temperature for 3-5 days before eating.
- 5
Store in the fridge once opened.
Tips & Tricks
- Vegetables must be completely submerged in brine.
- The turmeric is for color — it does not significantly affect flavor.
- Add a dried chili to the jar for extra heat.