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Harissa Pickled Veggies

An easy pickled veggie combo with the kick of Harissa.  Perfect as an appetizer or side for summer grills.

Course Side Dish
Prep Time 10 minutes
Servings 3 cups

Ingredients

  • 1/4 head of cauliflower cut into florets (about 1 cup)
  • 1 carrot cut into 1 inch rounds (about 2/3 cup)
  • 1 parsnip cut into 1 inch rounds (about 1/3 cup)
  • 2 celery ribs cut into 1 inch chunks (about 1 cup)
  • 2 garlic cloves peeled and thinly sliced
  • 1 cup white vinegar
  • 2 tbsp kosher salt
  • 2 tbsp white sugar
  • 1/2 tbsp ground turmeric
  • 1 tbsp Entube Harissa paste

Instructions

  1. Arrange the vegetables in a baking dish large enough to hold the liquid to follow.

  2. Combine 1/2 cup of water, the vinegar, salt, and sugar in a saucepan. Bring to a boil.

    Continue to cook and stir until the salt and sugar have melted, about 1 minute.

  3. Stir in the turmeric and Harissa. Stir until dissolved.

    Pour this liquid over the vegetables. Let cool.

  4. Transfer the cooled veggies and brine to one or two containers. Cover tightly. Marinate in the fridge for at least 2 days before serving.

    These will keep for up to one week.

Recipe Notes

This is a quick and easy pickle. I have provided a 3 cup version, but this is easily doubled if you have a family, or want to bring it to a get together or potluck.
You can substitute any of the above with fennel or other vegetable that can handle a brine.