"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
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 Honey
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.