Crunchy Harissa Lemon Pickled Vegetables
- Details
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
Ingredients
- 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
Instructions
- 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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Since you no longer seem to carry the Moroccan Preserved Meyer Lemon Paste, could you include the volume that 1 jar was? I can grind some from whole preserved lemons, but I don’t know how much to use. I really want to try these!
We sold out, but are expecting more in a few weeks. Until then, they held 4 oz. You can probably get away with finely chopping the preserved lemon, instead of grinding it up. Keep checking back on our website! We’ll mark them back in stock when they arrive.