Enjoy the crispy tangy, crunchy flavor of pickled veggies in under 30 minutes!
I love fresh veggies and liberally add them to salads, wraps, breakfast bowls, and anything else that could use some fresh crunch. But sometimes I crave a bigger flavor punch, especially when pairing veggies with a richer meal.
Crisp vegetables like shredded carrots, thinly sliced cucumber, radishes, bell pepper, and snow peas offer convenient, colorful, no-cook options that can be quickly pickled and added to most any meal. Simply chop, mix with salt and vinegar as noted in the recipe card below, and set aside while making the rest of your meal. It’s as simple as that!
I pile the lightly tangy, crisp veggies on Crispy Tofu Bowls and Air Fryer Salmon Bite Bowls, and they also add a little something extra to Budget Sushi Bowls and California Roll Sushi Bowls. Recently, I served the quick pickled veggies along with roasted broccoli in the salmon bite bowls, and the various components worked incredibly well together!
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Quick Pickled Veggies
Ingredients
- 2 mini cucumbers, thinly sliced
- 3 medium radishes, thinly sliced on the horizontal
- ¼ cup match stick carrots (purchased already in matchstick shape is easiest)
- 2 tablespoons (30ml) unseasoned rice vinegar
- pinch of salt
- Optional: thinly sliced bell pepper, or any other thinly sliced veggie you would eat raw, such as red onion, snow peas, or asparagus ribbons
Instructions
- Mix all of the veggies with rice vinegar and a pinch of salt. Set aside, and stir occasionally while making the rest of your meal, about 15 minutes is enough time!
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