Heat the vinegar in the microwave until steaming but not boiling. Then add in the salt and sugar. Stir to dissolve.
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.
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.
Depending on the Harissa dry spice you buy the quantity needed for each jar of pickles may vary from my recipe.