Pickled vegetables as the secret weapon of the vegan burrito

I have been adding quick-pickled vegetables to my veggie burritos for six months and I will not go back. What pickling adds: acid contrast to sweet or fatty elements, a crunch that survives the fold and the rest period, and a fermented depth that fresh vegetables cannot provide. What works: red onion (30 minutes in lime juice and salt), jalapeño slices (20 minutes in rice vinegar), carrot thin-sliced (1 hour minimum). What does not work well: cucumber (too much water, goes soft), tomato (the skin separates). The pickled element should be small in volume but it carries a disproportionate flavor impact.