Quick Fridge Pickled Vegetables Recipe
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.
- 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
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
- Prepare the Jar: Thoroughly wash and dry a medium-large mason jar to ensure it’s clean and ready for pickling.
- Slice the Vegetables: Slice the vegetables into matchsticks if they aren’t pre-shredded, ensuring even pickling and texture.
- 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.
- 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.
- 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
Find it online: https://ricoloranz.com/quick-fridge-pickled-vegetables-recipe/
