Smoked honey, harissa, vinegar and preserved Meyer lemon paste magically transform cruciferous vegetables overnight. Throw it together before dinner, flip the airtight jar before bedtime and wake up to addictive flavor and bite.
Our retailer partner World Spice Merchants created this recipe for our first visit to their Seattle store. We ate almost as much of the pickled veggies as the customers, it's that addictive.
1 quart mixed chopped vegetables (anything crunchy) such as carrots, fennel, radish, celery, cauliflower, broccoli, romanesco
3/4 cup champagne or sherry vinegar
3/4 cup olive oil
1 jar If & When Moroccan Preserved Meyer Lemon Paste (about 8 TBS)
2 TBS harissa spice
1 TBS smoked Madrona honey
"I had an abundance of vegetables, so I made this recipe. It is super easy and the finished product was delicious. I did not have smoked honey, so I used what I had on hand: raw honey and a dash of liquid smoke." - Elizabeth Snively
Combine ingredients in a bowl, transfer to an airtight jar, and allow to pickle overnight.
The vegetables will release water as they pickle so if the liquid doesn't cover them at first, don't fret!
If possible, flip the jar halfway through pickling to let the flavors flow through.