Moroccan Pickle in Minutes

Cooking time
Serves4-6 people
Vegans Gluten-free diets
Moroccan Pickle in Minutes

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
Buy the ingredients to start making your own
Add Ingredients To Basket

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.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket
Enjoy With
Add extra ingredients to basket
Ratings
Close
Favourites

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop
Momma

Rate

Rating