Friday, June 11, 2010

Moroccan Style Spicy Pickled Vegetables

A wonderful tart and spicy vegetable salad that would be great with most grilled meats, chicken or seafood and it packs a real punch. This dish is so simple to make and stores well in the refrigerator for at least a week. Don't let the fact that it is made with carrots and tomatoes put you off because the net carbs are low and the taste is big. I hope you enjoy.

Moroccan Style Spicy Pickled Vegetables


2 cups white vinegar
2 cups water
1 tsp. coriander seeds
1 tsp. cumin seeds
1 tsp. black peppercorns
1 tsp. fennel seeds
1/2 tsp. brown mustard seeds
1/2 tsp. yellow mustard seeds
1 lemon zest, cut into ribbons and julienned
2 cinnamon sticks, broken into pieces about 1" long
3 small bay leaves
1/2 tsp. dried thyme
1/4 to 1/2 tsp. crushed red pepper flakes (or to taste)
1/4 cup Splenda
1 cup baby carrots or sliced carrots
1/2 cup onion, sliced
3/4 cup green bell pepper, cut into 1" pieces
1 cup tomatoes, cut into chunks
2 large cloves garlic, thinly sliced
1/4 cup pimento stuffed green olives

Pour the vinegar and water into a sauce pan. Add all of the dried spices, herbs, julienned lemon zest and Splenda. Bring to a simmer and simmer on low for about 15 or 20 minutes. While the pickling blend is simmering bring another small pot of water to the boil. Blanch the carrots, onions and green pepper separately, cooking the carrots about 2 minutes, the onion and green pepper about 1 minute.

Place all of the vegetables, including the tomatoes, garlic and olives into a large bowl or other vessel with a cover and gently stir to blend and evenly distribute them. Pour the hot pickling liquid over the top. Carefully stir so that all of the vegetables are submerged in the pickling liquid. Cool to room temperature, about 1 hour and then cover and refrigerate. This needs to marinate overnight at the least but the longer it marinates the stronger and more flavorful it will become.

Nutrition Facts
8 - 1/2 Cup Servings
Amount Per Serving
Calories 36.1
Total Fat 1.4 g
Saturated Fat 0.2 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.8 g
Cholesterol 0.0 mg
Sodium 102.0 mg
Potassium 166.5 mg
Total Carbohydrate 7.3 g
Dietary Fiber 2.3 g
Sugars 1.3 g
Protein 1.0 g

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