My Summer Kitchen MVP: Pickled Veggies

Every summer in my kitchen, there’s one ingredient that ends up stealing the show. This year, it’s pickled veggies. Tangy, salty, a little crunchy — they’re the kitchen MVP I didn’t know I needed, and now I can’t stop reaching for them. I love them for their flavor, of course, but I also love how they make me feel. Pickled vegetables are great for gut health, and maybe that’s why I sometimes wake up craving them. (Yes, really. 7:30 a.m. and all I can think about is pickled cabbage.)

Pickled veggies have become my go-to for easy, fresh, satisfying summer lunches — especially when I’m making something just for me. Most days, lunch around here is kid food on repeat. But every now and then, I get to build a grown-up lunch with a little extra color and crunch. And lately, that means piling pickled vegetables on everything.

Let me introduce you to my two summer lunch standbys:

1. BBQ Chicken Wrap with Pickled Cabbage

This one has some serious flavor punch. It’s a little sweet, a little spicy, and super satisfying — plus it comes together in five minutes. I use either leftover grilled chicken from the night before or a few of the kids’ Bare Chicken nuggets (yes, really). They go onto a tortilla with a swipe of BBQ sauce, a dab of wasabi, a bit of mayo, and then the real star: a generous handful of pickled cabbage. The Lazy Genius turned me onto this combo, and I’m never looking back. It’s so good.

The pickled cabbage I use is from Love & Lemons. It’s quick, simple, and I always have a jar in the fridge during the summer. I love the way it cuts through the richness of the mayo and BBQ sauce — it brings balance, brightness, and that salty tang I can’t get enough of.

2. Bagel with Cream Cheese + Pickled Veggie Medley

This one is basically a fancy toast moment, but with a bagel. Toasted, spread thick with cream cheese, and then topped with whatever pickled vegetables I have on hand. My favorite medley includes cauliflower, cucumbers, carrots, and radishes — the more variety, the better.

The recipe I use is from Mia Recipes and it’s so easy to make ahead in a big batch. I love how each veggie brings something different: the cucumbers stay crisp, the cauliflower soaks up all the flavor, and the radishes add just a little heat. It turns a plain bagel into a craveable summer lunch that feels a little fancy but is totally doable in 10 minutes.

If you’ve never tried making your own pickled veggies, this is your sign. It’s easier than you think — no canning required, just a quick refrigerator pickle that you can toss together in a few minutes. And once you have a few jars stocked, they’ll keep all week (or longer) and totally transform your meals. Add them to sandwiches, grain bowls, charcuterie boards, or just snack on them straight from the jar. (Ask me how I know.)

So here’s to my summer kitchen MVP — crunchy, salty, gut-friendly pickled veggies. May your lunches be fresh, fast, and full of flavor.

What’s your summer lunch go-to lately? I’d love to hear.