1 quart mixed chopped vegetables- romanesco, carrots, fennel, celery, radishes, purple onion
¾ cup champagne or sherry vinegar (available in our store)
¾ Ultra premium olive oil (available in our store)
1 jar Moroccan Preserved Meyer Lemon Paste (available in our store)
2 tablespoons Harissa Spice (available in our store)
1 tablespoon Honey (available in our store)
Combine all ingredients in a large bowl and stir to combine. Transfer the mixture to an airtight jar and allow to sit 8-24 hours at room temperature. The vegetables will release water as they pickle so if the liquid doesn’t cover them at first, don’t worry! If possible, flip the jar upside down half way through pickling to allow the flavors to flow through.