North African Pickles Recipes

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NORTH AFRICAN PICKLES



North African Pickles image

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.

Provided by English_Rose

Categories     Chutneys

Time 15m

Yield 4 cups

Number Of Ingredients 15

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

Steps:

  • 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.
  • 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.
  • Cut the carrots into rounds, about the same thickness as the cucumber, and add these to the jar together with all the remaining ingredients.
  • 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.

Nutrition Facts : Calories 1084.3, Fat 113, SaturatedFat 15.6, Sodium 3873.3, Carbohydrate 23.6, Fiber 8.8, Sugar 9.2, Protein 4

CAPE MALAY PICKLED FISH



Cape Malay Pickled Fish image

This recipe is a traditional Easter time classic in Cape Town, South Africa. It is served mainly with hot cross buns or freshly baked bread.

Provided by NITSCKIE

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Seafood

Time P1DT1h30m

Yield 6

Number Of Ingredients 16

½ cup vegetable oil for frying
3 pounds cod fillets, cut into 2 to 3 ounce portions
salt to taste
2 large onions, peeled and sliced into rings
2 cloves garlic, chopped
8 whole black peppercorns
4 whole allspice berries
3 bay leaves
1 red chile pepper, seeded and sliced lengthwise
2 cups red wine vinegar
½ cup water
½ cup packed brown sugar, or to taste
2 tablespoons curry powder
1 teaspoon ground turmeric
2 teaspoons ground cumin
2 teaspoons ground coriander

Steps:

  • Heat the oil in a large skillet over medium-high heat. Season the fish with salt and place in the skillet. Fry on both sides until fish is browned and cooked through, about 5 minutes per side. Remove from the skillet and set aside.
  • Fry the onions and garlic in the same skillet over medium heat until translucent. Add the peppercorns, allspice berries, bay leaves, and red chile pepper. Pour in the vinegar and water and bring to a boil. Stir in the brown sugar until dissolved. Season with curry powder, turmeric, cumin and coriander. Taste and adjust the sweetness if desired.
  • Layer pieces of fish and the pickling mixture in a serving dish. Pour the liquid over until the top layer is covered. Allow to cool then cover and refrigerate for at least 24 hours before serving.

Nutrition Facts : Calories 337.5 calories, Carbohydrate 32.7 g, Cholesterol 97.4 mg, Fat 4.1 g, Fiber 2.6 g, Protein 41.9 g, SaturatedFat 0.6 g, Sodium 150.2 mg, Sugar 20.4 g

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