Moroccan Mixed Pickles

Ingredients

FOR THE PICKLES

• 2
  
  small Lebanese or pickling cucumbers, peel left on, sliced into 1/4-inch thick rounds
  
• 3
  
  medium carrots, peeled, sliced into 1/4-inch thick rounds
  
• 2
  
  medium turnips, peeled, halved, cut into thin wedges, optional
  
• 6
  
  medium garlic cloves, peeled, lightly crushed with the flat side of a knife
  
• 1
  
  medium sweet onion, such as Texas 1015 or Vidalia, peeled, halved lengthwise, medium julienne
  
• 1/2 each
  
  large red and yellow bell pepper, seeded, medium julienne
  
• 1/2
  
  head green cabbage, cut in half, cored, cut crosswise into about 1/2-inch thick pieces
  
• 6
  
  ounces mixed olives, black, green, violet in color
  
• 2
  
  lemons, preferably Meyer, halved, seeded and thinly sliced
  
• 4
  
  thyme sprigs
  
• 1
  
  teaspoon dried Mediterranean oregano
  
• 2
  
  bay leaves
  
• 1
  
  tablespoon caraway seeds, lightly crushed with a mortar & pestle
  
• 1
  
  tablespoon coriander seeds, lightly crushed witha mortar and pestle
  
• 
  
  small pinch saffron
  
• 2
  
  tablespoons harissa, see recipe below
  
• 1 1/4
  
  cups white vinegar
  
• 1 1/4
  
  cups apple cider vinegar
  
• 2
  
  cups extra virgin olive oil
  
• 2
  
  tablespoons sugar
  
• 1
  
  tablespoon kosher salt
  
• 1
  
  slice feta cheese, to serve, optional
  

FOR THE HARISSA

• 1 1/2
  
  cups Asian chile-garlic sauce
  
• 1
  
  large garlic clove, roughly chopped
  
• 1
  
  tablespoon ground coriander
  
• 1
  
  tablespoon caraway seeds
  
• 1
  
  tablespoon dried mint, preferably spearmint
  
• 1
  
  small bunch cilantro, washed to remove any grit and dried
  
• 1
  
  teaspoon kosher salt
  
• 1
  
  tablespoon extra-virgin olive oil, plus more as needed
  

Directions

1. PICKLES:

   In a 1-gallon jar, add the first 16 ingredients (or through the harissa) in the order listed.

2. Gently heat the olive oil, vinegar, sugar and salt in a saucepan over medium-low heat until the sugar disolves. Pour over the vegetable mixture. Cover and shake the jar to distribute the spices evenly.

3. Let sit at room temperature for 3 days. Put in the refrigerator to store.

4. To serve, put in a decorative serving bowl and top with a thin slab of feta cheese, if using.

5. HARISSA:

   In the bowl of a food processor fitted with a steel blade, add all the ingredients and process to a paste.

6. Transefer to a glass jar and cover with a thin film of extra virgin-olive oil.

7. Harissa may be stored in the refrigerator for 2 to 3 months. Cover with a light film of extra-virgin olive oil after each use.