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HARISSA PICKLED VEGTABLES

PREP TIME: 10 MIN

Click Here to Download Recipe


INGREDIENTS

1/4 Head of Cauliflower, cut into Florets; About 1 Cup

1 Carrot Peeled & cut into 1 Inch Pieces; About 2/3 Cup

1 Parsnip Peeled & Cut into 1 Inch Pieces; About 1/3 Cup

2 Celery Ribs cut into 1 Inch Pieces; About 1 Cup

2 Garlic Cloves Peeled & Thinly Sliced

FOR THE BRINE

1 Cup Water

1 1/2 Cup White Vinegar 

2 Tbsp Kosher Salt

2 Tbsp White Sugar

1/2 Tbsp Turmeric

2 Tbsp Entube Harissa

Clean glass jars that will accommodate all of your cut up vegetables.... your choice; you could use one large or two smaller

INSTRUCTIONS

1) Toss the vegetables in a bowl to combine, then divide them into the clean glass jars you have selected. Your jars should be fairly well packed, but be gentle; don’t crush your veggies!

2) In a saucepan, add all of the rest of the ingredients and gently bring to a boil.

3) Continue to cook, stirring until all of the seasonings have fully dissolved. This will only take a minute or so.

4) Pour the brine over the vegetables. They should be fully submerged. Let cool fully before covering tightly.

5) Let these marinate in the fridge for a day or 2 before serving.