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.