Moroccan Style Spicy Pickled Vegetables

Add a vibrant burst of flavor to your table with these Moroccan Style Spicy Pickled Vegetables, a zesty and aromatic twist on traditional pickling. Featuring a medley of crisp carrots, tender cauliflower, and sweet red bell pepper, this recipe is infused with bold spices like cumin, smoked paprika, and red chili flakes, balanced by the tang of white vinegar and the brightness of fresh cilantro and parsley. Quick to prepare, these colorful pickles are blanched for perfect texture before marinating in a spiced vinegar brine with hints of garlic and lemon. Perfect as a tangy side dish, sandwich topping, or a bold addition to mezze platters, these pickled vegetables are ready to delight after a quick 24-hour marination. Easy, customizable, and designed to keep in the fridge for up to two weeks, this recipe brings Moroccan-inspired flair to your everyday meals.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 6

Ingredients

• 2 medium Carrots
• 1 small head Cauliflower
• 1 large Red bell pepper
• 4 cloves Garlic
• 2 tablespoons Fresh cilantro
• 2 tablespoons Fresh parsley
• 2 cups Water
• 1 cup White vinegar
• 2 tablespoons Olive oil
• 2 tablespoons Kosher salt
• 1 teaspoon Sugar
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Smoked paprika
• 1 teaspoon Red chili flakes
• 2 pieces Bay leaves
• 4 thin slices Lemon slices

Directions

Step 1

Wash and prepare the vegetables: Peel the carrots and cut them into thin sticks. Break the cauliflower into small bite-sized florets. Remove the seeds and core from the red bell pepper and slice it into thin strips.

Step 2

Peel the garlic cloves and lightly smash them with the flat side of a knife.

Step 3

In a medium saucepan, bring 2 cups of water to a boil. Add the prepared carrots, cauliflower, and red bell pepper. Blanch the vegetables for 2-3 minutes, then drain and transfer them to a large bowl of ice water to stop the cooking process. Drain again and set aside.

Step 4

In a small saucepan, combine the white vinegar, olive oil, kosher salt, sugar, ground cumin, ground coriander, smoked paprika, red chili flakes, bay leaves, and 2 cups of water. Bring the mixture to a simmer over medium heat, stirring until the salt and sugar are dissolved.

Step 5

In a large jar (or multiple smaller jars), layer the blanched vegetables, garlic cloves, fresh cilantro, fresh parsley, and lemon slices.

Step 6

Carefully pour the hot pickling liquid over the vegetables, ensuring they are fully submerged. Tap the jar gently on the counter to release any air bubbles and seal tightly with a lid.

Step 7

Allow the pickles to cool to room temperature before transferring them to the refrigerator. Let them marinate for at least 24 hours for the best flavor, although they can be enjoyed after 6-8 hours.

Step 8

Serve as a side dish, sandwich topping, or tangy accompaniment to your favorite meals. The pickled vegetables will keep in the refrigerator for up to 2 weeks.

Nutrition Facts

Serving size	(1397.1g)

Amount per serving	% Daily Value*
Calories	546.4

Total Fat 31.3g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 2.9g
Cholesterol 0mg	0%
Sodium 4129.2mg	0%
Total Carbohydrate 52.0g	0%
Dietary Fiber 16.9g	0%
Total Sugars 22.9g
Protein 11.3g	0%

Vitamin D 0IU	0%
Calcium 260.1mg	0%
Iron 6.5mg	0%
Potassium 2164.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.7%

Protein: 8.5%

Carbs: 38.9%