Moroccan Pickle in Minutes Recipe | Abel & Cole

Moroccan Pickle in Minutes

Cooking time
Serves4-6 people
Vegans Gluten-free diets

This spiced up, shreddy pickle can be eaten straight from the bowl. It’s the perfect pair for a Sunday roast – be it veggie or meaty. Or pile it into a pitta with smoked mackerel, natural yogurt and watercress.

4 ratings

Ingredients

  • 1 beetroot
  • 2 carrots
  • 1 tsp of cumin seeds
  • ½ tsp of ground cinnamon
  • ½ tsp of ground ginger
  • ½ tsp of ground coriander
  • ½ tsp of ground turmeric
  • 1 large garlic clove, chopped or grated
  • A pinch of chilli powder
  • 2 tbsp of sugar or honey
  • 6 tbsp of red wine or cider vinegar
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Method

1. Peel and coarsely grate your veg. Toast your cumin seeds in a hot, dry frying pan till fragrant. Tumble in with the veg along with the other spices, the garlic and chilli. Give everything a good scrunchy mix with your hands, or a whip a spoon into action.
2. Warm the sugar or honey with the vinegar till it’s all nicely mingled. Pour over your veg. Swirl it through. Taste. Add a good hit of salt and pepper. Taste again. Tweak as needed.
3. If your mix needs a bit more sweetened vinegar, warm up a little more. The ratio is 1 part sugar/honey to 2 parts vinegar.
4. Eat straight away or pack into jars. Secure with a lid and it’ll keep for a week.
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