Easy Peasy Pickled Veggies

Andy Anderson !


These veggies can be the decorative hit for just about any chicken, fish, or pork dish. They are easy peasy to make, and taste wonderful.

Some of my favorite ways to use them is on breaded chicken or pork sandwiches, or as a topping to a breaded pork dinner. YUMMY.

Let your imagination go wild.

So, you ready… Let’s get into the kitchen.

Featured Pinch Tips Video

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10 Min
20 Min
Stove Top


3/4 c
vinegar, cider variety
3/4 c
water, filtered variety
6 Tbsp
fresh honey
2 Tbsp
salt, kosher variety (optional)
1 large
carrot, julienned
1/2 medium
cucumber, julienned
5 medium
radishes, julienned


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1Gather your ingredients.

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2Prep the carrot, cucumber and radishes.

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3I have a device that creates small curlicues out of any veggie, and it’s ideal for this recipe. You could also use a mandolin, or cut away with a sharp knife.

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4Add the vinegar, water, and honey to a saucepan over medium heat.

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5Bring the liquid up in temperature until it begins to steam.

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6Chef's Note: Remove from the heat.

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7Add the salt.

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8Chef's Tip: The salt is an optional item... some people like the additional saltiness... some do not. If you're not a big fan of salt, you can reduce it, or leave it out altogether.

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9Chef’s Tip: The reason you don’t want to add the salt to the cold liquid is that it falls to the bottom your saucepan and, over time, can pit the surface of the pan.

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10Stir until the salt is completely dissolved.

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11Add the veggies to the saucepan.

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12Leave the veggies in the saucepan, until it returns to room temperature, about 30 minutes.

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13Drain the veggies on paper towels.

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14Chef’s Note: Use these veggies to decorate a chicken, fish, pork… or just about any sandwich. You could also use them on main dishes, such as: fried chicken cutlets, breaded pork, or whatever your imagination has to offer.

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15Keep the faith, and keep cooking.