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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 20 |
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A tangy spiced pickle recipe from Adam's Cafe in West London. This is not a true pickle so it won't keep indefinitely, but it will be fine in the fridge for about four weeks. Ingredients:
1/2 cucumber |
2 tablespoons coarse salt |
3 carrots, peeled |
1 onion, roughly chopped |
1 red pepper, deseeded and chopped |
1/2 cabbage, chopped |
5 ounces olives, a mixture of black, violet and green |
1 lemon |
2 cups olive oil |
2 cups white wine vinegar |
3 sprigs thyme, leaves picked |
1 tablespoon ground caraway seed |
1 teaspoon dried oregano |
1 tablespoon coriander seed |
2 tablespoons harissa |
Directions:
1. Cut the cucumber into rounds, about 1/4in thick, and put in a small non-reactive bowl. Sprinkle with the salt and put in the fridge for 2 hours.
2. Drain off any water that has leached out, then rinse. Gently pat dry and put at the bottom of a sterilized 4 cup capacity jar.
3. Cut the carrots into rounds, about the same thickness as the cucumber, and add these to the jar together with all the remaining ingredients.
4. 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.
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