Moroccan Style Spicy Pickled Vegetables
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 5.5069 |
| Energy (kCal) | 270.003 |
| Carbohydrates (g) | 41.0457 |
| Total fats (g) | 2.0841 |
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Cuisine
African >> Rest Africa >> Nigerian
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Make the marinade. 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. | 2. 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. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| white vinegar | 2 | cups | 85.68 | 0.1904 | 0.0 | 0.0 | |
| water | 2 | cups | 0.0 | 0.0 | 0.0 | 0.0 | |
| coriander seed | 1 | teaspoon | 5.364 | 0.9898 | 0.2227 | 0.3199 | |
| cumin seed | 1 | teaspoon | 7.875 | 0.929 | 0.374 | 0.4677 | |
| black peppercorn | 1 | teaspoon | - | - | - | - | |
| fennel seed | 1 | teaspoon | 6.9 | 1.0458 | 0.316 | 0.2974 | |
| brown mustard seed | 1/2 | teaspoon | - | - | - | - | |
| yellow mustard seed | 1/2 | teaspoon | - | - | - | - | |
| lemon zest | 1 | cut julienned | - | - | - | - | |
| cinnamon | 2 | - | - | - | - | ||
| bay leaf | 3 | - | - | - | - | ||
| thyme | 1/2 | teaspoon | dried | 0.40399999999999997 | 0.0978 | 0.0222 | 0.0067 |
| red pepper flake | 1/4 - 1/2 | teaspoon | crushed | - | - | - | - |
| splenda sugar substitute | 1/4 | cup | - | - | - | - | |
| carrot | 2 | cups | sliced | 104.96 | 24.5248 | 2.3808 | 0.6144 |
| onion | 1/2 | cup | sliced | 32.0 | 7.472 | 0.88 | 0.08 |
| green bell pepper | 3/4 | cup | cut | - | - | - | - |
| tomato | 1 | cup | cut | 26.82 | 5.7961 | 1.3112 | 0.298 |
| garlic clove | 2 | sliced | - | - | - | - | |
| green olive | 1/4 | cup | stuffed | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.