Quick Fridge Pickled Vegetables Recipe

Introduction

Quick fridge pickled vegetables are a perfect way to add a tangy crunch to your meals without the wait of traditional pickling. In just 17 minutes, you can have vibrant, flavorful veggies ready to brighten sandwiches, salads, or snacks.

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 to ensure it’s clean and ready for pickling.
2. Step 2: Prepare the vegetables by slicing them into matchsticks if they are not already shredded or thinly sliced.
3. Step 3: In a medium saucepan, combine the vinegar and water; bring the mixture to a boil. Add the minced garlic, chopped green onion, sea salt, dried oregano, and sugar. Stir until the salt and sugar have completely dissolved. Remove from heat and let the brine cool for 5–10 minutes.
4. Step 4: Place the prepared vegetables into the jar, then pour the hot brine over them carefully.
5. Step 5: Allow the jar to cool to room temperature. Once cooled, cover it with a lid and refrigerate to let the flavors develop.

Tips & Variations

• For a spicier kick, add a sliced jalapeño or a pinch of red pepper flakes to the brine.
• Use apple cider vinegar instead of white vinegar for a sweeter, milder flavor.
• Feel free to add other crunchy vegetables like bell peppers or snap peas for extra variety.
• Shredding vegetables thinly helps them absorb the brine more quickly and evenly.

Storage

Store the pickled vegetables in the refrigerator in a sealed jar. They will stay fresh and tasty for up to two weeks. For best flavor, consume after at least 24 hours of chilling. Reheating is not necessary; serve cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How soon can I eat the pickled vegetables?

You can eat them after about 24 hours in the fridge, but the flavor improves if you wait a couple of days.

Can I use other types of vinegar?

Yes, different vinegars like apple cider or rice vinegar work well and change the flavor profile slightly, so choose one you enjoy.

Quick Fridge Pickled Vegetables Recipe

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★★★★★

4.8 from 99 reviews

• Author: Lana
• Total Time: 17 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Quick Fridge Pickled Vegetables recipe is a simple and refreshing way to add a tangy crunch to your meals. Using a blend of vinegar, water, and aromatic spices, fresh shredded carrots, radish, cucumber, and red onion are quickly pickled in a few easy steps. Ready to enjoy in just 17 minutes, these pickled veggies are perfect as a snack, side dish, or topping for salads and sandwiches.

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Ingredients

Scale 1x2x3x

Brine:

• 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

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Instructions

1. Prepare Jar: Thoroughly wash and dry a medium-large mason jar to ensure it is clean and ready for the pickled vegetables.
2. Slice Vegetables: Slice the vegetables into matchsticks if not pre-shredded, focusing on uniform sizes for even pickling.
3. Make Brine: In a medium saucepan, combine vinegar and water and bring to a boil. Add minced garlic, chopped green onion, sea salt, dried oregano, and sugar. Stir the mixture until the salt and sugar have dissolved completely, then allow the brine to cool for 5 to 10 minutes.
4. Assemble Jar: Place the prepared shredded carrots, radish, matchstick cucumber, and thinly sliced red onion into the cleaned mason jar.
5. Pour Brine: Carefully pour the hot brine over the vegetables in the jar ensuring they are completely submerged for even pickling.
6. Cool and Refrigerate: Let the contents cool to room temperature, then securely cover the jar with a lid and refrigerate. The pickled vegetables will be ready to enjoy after chilling.

Notes

• For best flavor, let the pickled vegetables chill for at least 24 hours before eating.
• Sugar is optional and can be omitted for a more tart and tangy pickle.
• Use a glass jar to avoid any reaction between the vinegar and the container.
• You can customize this recipe by adding other vegetables like bell peppers or cauliflower.
• Keep refrigerated and consume within 2 weeks for optimal freshness.

• Prep Time: 7 minutes
• Cook Time: 10 minutes
• Category: Condiment
• Method: Stovetop
• Cuisine: American

Keywords: quick pickled vegetables, refrigerator pickles, easy pickled veggies, quick pickles, healthy condiment, tangy vegetables, quick refrigerator pickles