Name: Moroccan Style Spicy Pickled Vegetables
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 jar
Ingredients: 2 cups white vinegar; 2 cups water; 1 teaspoon coriander seed; 1 teaspoon cumin seed; 1 teaspoon black peppercorns; 1 teaspoon fennel seed; 1/2 teaspoon brown mustard seeds; 1/2 teaspoon yellow mustard seeds; 1 lemon zest, cut into ribbons and julienned; 2 cinnamon sticks, broken into pieces about 1-inch long; 3 small bay leaves; 1/2 teaspoon dried thyme; 1/4-1/2 teaspoon crushed red pepper flakes (or to taste); 1/4 cup Splenda sugar substitute; 2 cups sliced carrots or 2 cups baby carrots; 1/2 cup onion, sliced; 3/4 cup green bell pepper, cut into 1-inch pieces; 1 cup tomatoes, cut into large chunks; 2 large garlic cloves, thinly sliced; 1/4 cup pimento stuffed green olive

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Recipe by Susie D

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Moroccan Style Spicy Pickled Vegetables created by Leggy Peggy

I love crunchy veggies & low cal options are always a plus. This recipe from chefbarrae caught my eye as a must try. I liked that it is diabetic friendly and think it would be picnic friendly. This dish is easy to prepare and stores well in the refrigerator for at least a week. I plan to try adding additional veggies such as celery and cauliflower too.

Ready In:: 40mins
Yields:
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ingredients

The Marinade
2 cups white vinegar
2 cups water
1 teaspoon coriander seed
1 teaspoon cumin seed
1 teaspoon black peppercorns
1 teaspoon fennel seed
¹⁄₂ teaspoon brown mustard seeds
¹⁄₂ teaspoon yellow mustard seeds
1 lemon zest, cut into ribbons and julienned
2 cinnamon sticks, broken into pieces about 1-inch long
3 small bay leaves
¹⁄₂ teaspoon dried thyme
¹⁄₄ - ¹⁄₂ teaspoon crushed red pepper flakes (or to taste)
¹⁄₄ cup Splenda sugar substitute
The Pickled Veggies
2 cups sliced carrots or 2 cups baby carrots
¹⁄₂ cup onion, sliced
³⁄₄ cup green bell pepper, cut into 1-inch pieces
1 cup tomatoes, cut into large chunks
2 large garlic cloves, thinly sliced
¹⁄₄ cup pimento stuffed green olive

directions

Make the marinade. Pour the vinegar and water into a sauce pan. Add all of the dried spices, herbs, julienned lemon zest and Splenda. Bring to a simmer and simmer on low for about 15 or 20 minutes. While the pickling blend is simmering bring another small pot of water to the boil. Blanch the carrots, onions and green pepper separately, cooking the carrots about 2 minutes, the onion and green pepper about 1 minute.
Place all of the vegetables, including the tomatoes, garlic and olives into a large bowl or other vessel with a cover and gently stir to blend and evenly distribute them. Pour the hot pickling liquid over the top. Carefully stir so that all of the vegetables are submerged in the pickling liquid. Cool to room temperature, about 1 hour and then cover and refrigerate. This needs to marinate overnight at the least but the longer it marinates the stronger and more flavorful it will become.

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RECIPE MADE WITH LOVE BY

@Susie D

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@Susie D

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"I love crunchy veggies & low cal options are always a plus. This recipe from chefbarrae caught my eye as a must try. I liked that it is diabetic friendly and think it would be picnic friendly. This dish is easy to prepare and stores well in the refrigerator for at least a week. I plan to try adding additional veggies such as celery and cauliflower too."

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review by Leggy Peggy

12/24/2017

This is a great, quick pickle recipe that can use all sorts of vegetables. I made it using carrots, bell pepper, onion, cauliflower, olives and garlic. Only skipped the tomato, which I thought might just turn to mush. The marinade has a great balance of flavours and was ready in no time.
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creation by Susie D

7/27/2013

I love crunchy veggies & low cal options are always a plus. This recipe from chefbarrae caught my eye as a must try. I liked that it is diabetic friendly and think it would be picnic friendly. This dish is easy to prepare and stores well in the refrigerator for at least a week. I plan to try adding additional veggies such as celery and cauliflower too.