Moroccan Pickled Vegetables
Serves 615 mins prep10 mins cook
These Moroccan pickled vegetables are a staple at every 'apéritif' table. A colorful mix of carrots, cabbage, celery, cauliflower, bell pepper, whole garlic cloves, and optional spicy chilies are brined in a flavorful pickling liquid of white wine vinegar, water, kosher salt, sugar, and peppercorns. Easy to prepare, they can be stored in the fridge for satisfying cravings. Let them rest for 48 hours before enjoying!
0 servings
What you need
Instructions
1: In a small saucepan, combine water, vinegar, sugar and salt. Heat through until everything is dissolved. 2: Slice and wash all your vegetables. Peel garlic and prepare your chilies. 3: Prepare your mason jars. Fill them with your vegetables, garlic and chilies. 4: Pour your pickling liquid until the top. Add a few peppercorn per jar. 5: Cover and let it rest for 48 hours. Refrigerate after that.View original recipe