Busy in Brooklyn

Spicy Israeli Pickles
adapted from Zahav

1 head cauliflower, cut into florets and thinly sliced
2 stalks celery, sliced thinly on diagonal
2 carrots, peeled and sliced thinly on diagonal
2 cups white vinegar
1 cup water
1/4 cup kosher salt
1/4 cup sugar
2 tsp turmeric
2 tbsp harissa

Method:

Place the vegetables in a large mason jar. Bring the vinegar, water, salt and sugar up to a boil and stir until sugar and salt are dissolved. Remove from the heat and stir in the turmeric and harissa. Pour brine over the vegetables and set aside to cool Refrigerate for at least 1 day before serving.