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Title: North African Pickles
Categories: Pickles
Yield: 1 Liter

1/2 Cucumber
3 tb Coarse salt (30 ml)
3 Carrots; peeled
1 Onion; roughly chopped
1 Red pepper; de-seeded and
-chopped
1 Very small head of cabbage;
-about the size of a head of
-radicchio, chopped
5 1/2 oz Olives (150 g); a mixture of
-black, violet and green
1 Lemon
18 fl Olive oil (500 ml)
18 fl White wine vinegar (500 ml)
Leaves from 3 sprigs thyme;
-chopped
1 ts Dried oregano (5 ml)
1 tb Caraway seeds (15 ml);
-ground
1 tb Coriander seeds (15 ml)
2 tb Harissa (30 ml)

Keeps in the fridge for about 4 weeks.

Cut the cucumber into rounds, about 1/8" (3 mm) thick, and put them
in a small non-reactive bowl. Sprinkle them with the salt and put
them in the fridge for 2 hours. Drain them of the water that has
leached out, then rinse. Gently pat them dry and put them at the
bottom of a 1 liter / 1-3/4 pint jar.

Cut the carrots into rounds, about the same thickness as the
cucumber, and add these to the jar together with the rest of the
ingredients. Mix everything well to make sure you distribute the
spices.

Cover and leave for a few days at room temperature, shaking the jar
from time to time. After that, put your pickles in the fridge.

Source: Diana Henry. Crazy Water, Pickled Lemons. London: Octopus
Publishing Group 2002.

Recipe by Diana Henry

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