Moroccan Mixed Pickles

• FOR THE PICKLES
• 2 small Lebanese or pickling cucumbers, peel left on, sliced into 1/4-inch thick rounds
• 3 medium carrots, peeled, sliced into 1/4-inch thick rounds
• 2 medium turnips, peeled, halved, cut into thin wedges, optional
• 6 medium garlic cloves, peeled, lightly crushed with the flat side of a knife
• 1 medium sweet onion, such as Texas 1015 or Vidalia, peeled, halved lengthwise, medium julienne
• 1/2 each large red and yellow bell pepper, seeded, medium julienne
• 1/2 head green cabbage, cut in half, cored, cut crosswise into about 1/2-inch thick pieces
• 6 ounces mixed olives, black, green, violet in color
• 2 lemons, preferably Meyer, halved, seeded and thinly sliced
• 4 thyme sprigs
• 1 teaspoon dried Mediterranean oregano
• 2 bay leaves
• 1 tablespoon caraway seeds, lightly crushed with a mortar & pestle
• 1 tablespoon coriander seeds, lightly crushed witha mortar and pestle
• small pinch saffron
• 2 tablespoons harissa, see recipe below
• 1 1/4 cups white vinegar
• 1 1/4 cups apple cider vinegar
• 2 cups extra virgin olive oil
• 2 tablespoons sugar
• 1 tablespoon kosher salt
• 1 slice feta cheese, to serve, optional
• FOR THE HARISSA
• 1 1/2 cups Asian chile-garlic sauce
• 1 large garlic clove, roughly chopped
• 1 tablespoon ground coriander
• 1 tablespoon caraway seeds
• 1 tablespoon dried mint, preferably spearmint
• 1 small bunch cilantro, washed to remove any grit and dried
• 1 teaspoon kosher salt
• 1 tablespoon extra-virgin olive oil, plus more as needed

1. PICKLES:rnrnIn a 1-gallon jar, add the first 16 ingredients (or through the harissa) in the order listed.
2. Gently heat the olive oil, vinegar, sugar and salt in a saucepan over medium-low heat until the sugar disolves. Pour over the vegetable mixture. Cover and shake the jar to distribute the spices evenly.
3. Let sit at room temperature for 3 days. Put in the refrigerator to store.
4. To serve, put in a decorative serving bowl and top with a thin slab of feta cheese, if using.
5. HARISSA: rnrnIn the bowl of a food processor fitted with a steel blade, add all the ingredients and process to a paste.
6. Transefer to a glass jar and cover with a thin film of extra virgin-olive oil.
7. Harissa may be stored in the refrigerator for 2 to 3 months. Cover with a light film of extra-virgin olive oil after each use.

pickles, lebanese, carrots, garlic, sweet onion, red, green cabbage, mixed olives, lemons, thyme, mediterranean oregano, bay leaves, caraway seeds, coriander seeds, saffron, white vinegar, apple cider vinegar, extra virgin olive oil, sugar, kosher salt, feta cheese, asian chilegarlic, garlic, ground coriander, caraway seeds, mint, cilantro, kosher salt, extravirgin olive oil

Taken from food52.com/recipes/9405-moroccan-mixed-pickles (may not work)