These overnight pickled vegetables are easy to make and delicious! They are crunchy and full of flavor with the warm spice of Harissa, bright Meyer lemon paste and a hint of honey. Serve as a crunchy salad topper or condiment on a lamb sandwich or in fish tacos. Go ahead and double or quadruple the batch for your next gathering and keep some on hand in the refrigerator, they keep well up to a month. Save the brine for sauces marinades and salad dressings.
Crunchy Harissa Lemon Pickled Vegetables
- 1 quart mixed chopped vegetables- romanesco, carrots, fennel, celery, radishes, purple onion
- ¾ cup champage or sherry vinegar
- ¾ olive oil
- 1 jar Moroccan Preserved Meyer Lemon Paste
- 2 tablespoons Harissa
- 1 tablespoon honey
- Combine all ingredients in a large bowl and stir to combine. Transfer the mixture to an airtight jar and allow to sit 8-24 hours at room temperature. The vegetables will release water as they pickle so if the liquid doesn’t cover them at first, don’t worry! If possible, flip the jar upside down half way through pickling to allow the flavors to flow through.
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