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
Amanda BevillCrunchy Harissa Lemon Pickled Vegetables
Category
Side Dishes, Sauces & Dressings, BBQ, Snacky Bits
Author
Amanda Bevill
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.
Ingredients
- 1 quart mixed chopped vegetables- romanesco, carrots, fennel, celery, radishes, purple onion
- 3/4 cup champagne or sherry vinegar
- 3/4 olive oil
- 1 jar��
- 2 tablespoons�, ground
- 1 tablespoon honey
Directions
- Add 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 doesnt cover them at first, dont worry! If possible, flip the jar upside down half way through pickling to allow the flavors to flow through.
