© Sandrine Saadi
Who are the absolute stars of the kitchens right now? Pickles, of course! We’re hearing more and more about the beneficial properties of lacto-fermentation, a process that involves marinating vegetables in vinegar – or salt – and water. Indeed, this method helps create probiotics, the "good" bacteria that are great for the gut flora. Available as dietary supplements, we prefer to make them ourselves and consume them directly on our plate. Do It has found a quick and tasty recipe from the beautiful book Love & Harissa, published by Webedia Books, in which Aida and Kenza Tazi, graduates of the Bocuse Institute, share their recipes inspired by their Moroccan cultural heritage.
For 4 people
Preparation: 15 min
Cooking: 2 min
THE INGREDIENTS TO SHOP
- 1 red onion
- 1 carrot
- 10 radishes
- 500 ml of apple cider vinegar or white wine vinegar
- 500 ml of water
- 100 g of sugar
- 2 tbsp of salt
- 2 tsp of mustard seeds
- 2 tsp of coriander seeds
- 1 tsp of black peppercorns
- 2 bay leaves
- The zest of 1 orange
THE RECIPE
Peel and slice the onion and carrot into thin rings. Wash the cucumber and cut it into long strips using a peeler. Wash and cut the radishes in half lengthwise.
In a large pot, mix the vinegar, water, sugar, and salt. Add the mustard seeds, coriander seeds, black peppercorns, bay leaves, and the orange zest taken with the peeler. Bring to a boil and stir until the sugar and salt are completely dissolved. Remove from the heat and let it cool slightly.
Divide the prepared vegetables into jars, pressing them down lightly.
Pour the hot brine over the vegetables, making sure they are completely submerged. Seal tightly and let it cool to room temperature before storing it in the refrigerator.
Nota bene: Pickles can be stored in the fridge for 2 to 3 months. You can make pickles with any vegetables you like (carrot, cauliflower, gherkin, turnip, fennel, etc.).
Also, check out the recipe for sweet potato with feta and the best tabbouleh of your life.
