Quick Fridge Pickled Vegetables Recipe

Introduction

Quick fridge pickled vegetables are a fresh and tangy addition to any meal. In just a few minutes, you can create vibrant, crunchy pickles that brighten salads, sandwiches, or snacks. This easy recipe requires simple ingredients and minimal prep.

Ingredients

• 1 cup vinegar
• 1/2 cup water
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1/2 tsp sugar (optional)
• 1/4 tsp dried oregano
• 1/2 cup shredded carrots
• 1/2 cup shredded radish
• 1/3 English cucumber (cut into matchsticks)
• 1/2 red onion (thinly sliced)
• 1 TBSP chopped green onion

Instructions

1. Step 1: Thoroughly wash and dry a medium-large mason jar.
2. Step 2: Slice the vegetables into matchsticks if not pre-shredded.
3. Step 3: In a medium saucepan, combine vinegar and water; bring to a boil. Add garlic, green onion, salt, oregano, and sugar; stir until dissolved. Allow cooling for 5–10 minutes.
4. Step 4: Place the prepared vegetables in the jar and pour the hot brine over them.
5. Step 5: Let cool to room temperature, then cover with the lid and refrigerate.

Tips & Variations

• Use apple cider vinegar instead of white vinegar for a milder, sweeter pickling flavor.
• Add sliced jalapeños for a spicy kick.
• Include fresh herbs like dill or thyme to enhance the aroma.
• Allow the pickles to marinate for at least 24 hours in the fridge for better flavor.

Storage

Store the pickled vegetables in the refrigerator in a sealed jar. They will keep well for up to 2 weeks. For best texture and flavor, consume within the first week. Serve cold or at room temperature. No reheating necessary.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different vegetables for this recipe?

Yes, feel free to use other crunchy vegetables like bell peppers, cauliflower, or green beans. Just be sure to slice them thinly for quick pickling.

Do I need to sterilize the jar?

While thorough washing and drying are sufficient for quick pickles that are refrigerated and consumed quickly, sterilizing the jar can extend shelf life and ensure extra safety.

Quick Fridge Pickled Vegetables Recipe

Print Recipe

★★★★★

4.5 from 58 reviews

This Quick Fridge Pickled Vegetables recipe offers a simple and speedy way to enjoy tangy, crunchy pickled veggies. Using a blend of vinegar, water, and aromatic seasonings, shredded carrots, radishes, cucumber, and red onion are transformed into a flavorful, crisp condiment that can brighten salads, sandwiches, and more. Ready in just minutes, this no-fuss recipe requires minimal preparation and refrigeration time to develop its delicious taste.

• Author: Rico
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes plus refrigeration time
• Yield: About 2 cups of pickled vegetables 1x
• Category: Condiment
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Brine Ingredients

• 1 cup vinegar
• 1/2 cup water
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1/2 tsp sugar (optional)
• 1/4 tsp dried oregano
• 1 TBSP chopped green onion

Vegetables

• 1/2 cup shredded carrots
• 1/2 cup shredded radish
• 1/3 English cucumber, cut into matchsticks
• 1/2 red onion, thinly sliced

Instructions

1. Prepare the Jar: Thoroughly wash and dry a medium-large mason jar to ensure it’s clean and ready for pickling.
2. Slice the Vegetables: Slice the vegetables into matchsticks if they aren’t pre-shredded, ensuring even pickling and texture.
3. Make the Brine: In a medium saucepan, combine the vinegar and water, then bring to a boil. Add minced garlic, chopped green onion, sea salt, dried oregano, and optional sugar. Stir until all ingredients dissolve, then allow the brine to cool for 5–10 minutes.
4. Combine Vegetables and Brine: Place the prepared vegetables into the mason jar, then pour the hot but slightly cooled brine over them to cover completely.
5. Cool and Refrigerate: Let the jar cool to room temperature first, then seal it with the lid and refrigerate. The pickled vegetables are ready to enjoy after chilling.

Notes

• Use a medium-large mason jar to ensure there’s enough space for the vegetables and brine.
• Adjust sugar amount or omit based on your preferred sweetness level.
• The pickled vegetables can be consumed after a few hours but taste best after 24 hours of refrigeration.
• Store in the refrigerator and consume within 2 weeks for optimal freshness.
• Use vinegar type of your choice, white vinegar or apple cider vinegar work well.

Keywords: quick pickled vegetables, refrigerator pickles, easy pickled veggies, pickled carrots, pickled cucumber, pickled radish, quick pickles