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.
Ingredients
Scale
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
Instructions
- Prepare Jar: Thoroughly wash and dry a medium-large mason jar to ensure it is clean and ready for the pickled vegetables.
- Slice Vegetables: Slice the vegetables into matchsticks if not pre-shredded, focusing on uniform sizes for even pickling.
- 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.
- Assemble Jar: Place the prepared shredded carrots, radish, matchstick cucumber, and thinly sliced red onion into the cleaned mason jar.
- Pour Brine: Carefully pour the hot brine over the vegetables in the jar ensuring they are completely submerged for even pickling.
- 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
