Recipe of The Week

Quick Pickled Vegetables Recipe by Chef Mark

Real food. Real flavor. Real life.

Pickled vegetables are one of the easiest ways to add color, crunch, acidity, and freshness to everyday meals. A jar of thinly sliced cucumber, radish, carrot, red onion, and peppercorns can turn a simple plate of eggs, grilled chicken, fish, beans, rice, or salad into something brighter and more interesting.

This recipe is inspired by the beautiful layered jar in the photo: colorful vegetables packed tightly, covered with a tangy brine, and ready to bring life to the plate.

The quick-pickled version is ready in about an hour and keeps well in the refrigerator. The fermented version takes longer but creates live cultures through natural fermentation, which may support a healthy gut as part of a fiber-rich, plant-forward diet.

Chef Mark has a book called Fuel for Life - Check it out here: https://chefmarkallison.com/product/fuel-for-life/