2 cups Carrots, well washed and thinly shaved
1 cup Golden beets, raw Small Dice
1/2 cup Spring onions, bottoms Thinly sliced
1 Ear of corn Grilled, cut off the cob
1 Tbsp Mint Picked
1 tsp Jalapeno Thinly sliced
1 ea Garlic cloves Thinly sliced
1 Cup White vinegar
1/2 Cup Sugar
2 Tbsp Salt
1 Tbsp Harissa
1/4 Cup Water
method:
In a pot bring white vinegar and water up to a boil, once boiling shut off and whisk in sugar, salt and harissa until sugar and salt is dissolved. While still hot, pour pickling liquid over vegetables in a heat proof container. Let chill to room temp before refrigerating.
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