I was recently invited by the Palm Beach Gardens location of the Spice and Tea Exchange to take part in a tasting party they were hosting to promote some of their spices. I created two dishes to give away at the party being held at the store. I wanted to focus on a recipe that featured the spice blend I was using and would be easy for anyone to make. These Harissa Pickled Vegetables are one of the dishes I made, the other was Cheese and Bacon Calabaza Squash Spread.

Harissa Pickled

When I was visiting the shop I loved the smell of the Harissa Seasoning blend they sell and quickly decided that I would make one dish with it for the tasting party. It is a bold blend of smoked paprika, chilies, garlic and more. The same flavors normally found in harissa paste. Harissa dry spice lent itself to pickled veggies so well. The cauliflower and green beans were our favorite Harissa Pickled Vegetables, but so far everything we have soaked in this simple but powerful brine has been great!

Lately I have been making all kinds of refrigerator pickles with my different flavors, not just basic garlic or dill and the harissa spice might be my new favorite. My husband and I have been enjoying them on everything from wraps and sandwiches to garnish for a bloody Mary. I even put out a tray of them for an appetizer before a dinner party last week and they were a big hit.

Harissa Pickled

Harissa Pickled Vegetables

Ingredients

  • 2 .5 cups of white vinegar
  • 2 tsb kosher salt
  • 1 tbs sugar
  • 6 cloves of garlic
  • 2-4 tbs of harissa dry spice blend

Instructions

  1. Heat the vinegar in the microwave until steaming but not boiling. Then add in the salt and sugar. Stir to dissolve.
  2. Into 2 mason jars pack a mixture of cleaned vegetables cut into easy to eat pieces. I used carrots, cauliflower, asparagus and green beans. In each jar put 3 cloves of garlic that is peeled and cut in half.
  3. Top each jar with 1 or two tablespoons of the harissa spice, then pour in enough hot vinegar brine to cover the vegetables and seal. Place in the refrigerator and let brine 1-2 days. The pickles are not shelf stable, and must be kept refrigerated.

Recipe Notes

Depending on the Harissa dry spice you buy the quantity needed for each jar of pickles may vary from my recipe.

My tasting table at the Tea and Spice Exchange Party (left).

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