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.


★★★★★ 1 vote

10 Min
20 Min
Stove Top


Add to Grocery List

  • 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

How to Make Easy Peasy Pickled Veggies


  1. Gather your ingredients.
  2. Prep the carrot, cucumber and radishes.
  3. I 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.
  4. Add the vinegar, water, and honey to a saucepan over medium heat.
  5. Bring the liquid up in temperature until it begins to steam.
  6. Chef's Note: Remove from the heat.
  7. Add the salt.
  8. Chef'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.
  9. Chef’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.
  10. Stir until the salt is completely dissolved.
  11. Add the veggies to the saucepan.
  12. Leave the veggies in the saucepan, until it returns to room temperature, about 30 minutes.
  13. Drain the veggies on paper towels.
  14. Chef’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.
  15. Keep the faith, and keep cooking.

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