Borderline Pickles with Hot Harissa

Ingredients

• 1 cucumber
• 2 carrots
• 1 red onion
• 200 ml white vinegar
• 200 ml water
• 2 tbsp sugar
• 1.5 tbsp salt
• 2 tsp coriander seeds
• 1 tsp mustard seeds
• 1 bay leaf
• 3 tbsp harissa
• 3 tbsp olive oil

Method

1. Slice the cucumber, carrots, and red onion into thin strips.
2. Bring vinegar, water, sugar, salt, coriander seeds, mustard seeds, and bay leaf to a boil.
3. Place the vegetables in a clean jar and pour the hot liquid over them. Let cool and refrigerate for at least 2 hours.
4. Mix harissa with olive oil into a spicy sauce.
5. Just before serving, pour the harissa oil over the pickles.
6. Serve cold as a sharp side dish with main courses.

Serving notes

• Serve in a narrow line across the plate, like an imaginary border.
• Offer extra harissa for the brave.