Pickled Summer Veggies

30 minutes Serves 4-6
Pickled Summer Veggies


  • 1 apple cider vinegar
  • 2 tbsp granulated sugar
  • 1 tbsp kosher salt
  • 5 radishes, thinly slices
  • 3 Persian cucumbers, sliced into matchsticks
  • 1 large carrot, julienned


Combine the apple cider vinegar, sugar and salt in an air tight container. Whisk until sugar and salt has dissolved. Add vegetables and refrigerate at least 30 minutes and up to 3 days. Enjoy on top of Crostini and TFM Chicken Salad as a quick and easy elevated party appetizer. These simple pickles are also delicious on your favorite salads, sandwiches and burgers.

Recipe developed by Chef Anna Rossi

Shop Recipe Ingredients