why make this recipe
Quick Fridge Pickled Vegetables are a great way to add flavor and crunch to your meals. They are simple to make and can elevate any dish with their tangy taste. Plus, you can use almost any vegetable you have on hand, making this an adaptable recipe. These pickles are perfect for sandwiches, salads, or as a tasty snack on their own.
how to make Quick Fridge Pickled Vegetables
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
Directions
- Thoroughly wash and dry a medium-large mason jar.
- Slice the vegetables into matchsticks if they are not pre-shredded.
- 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.
- Place the prepared vegetables in the jar and pour the hot brine over them.
- Let cool to room temperature, then cover with the lid and refrigerate.
how to serve Quick Fridge Pickled Vegetables
You can serve Quick Fridge Pickled Vegetables as a side dish or topping. They are excellent with grilled meats, in sandwiches, or on salads. You can also enjoy them straight from the jar as a tasty snack.
how to store Quick Fridge Pickled Vegetables
Store these pickled vegetables in the refrigerator. They will last for about 2-4 weeks. Make sure the vegetables are submerged in the brine to keep them fresh and crunchy.
tips to make Quick Fridge Pickled Vegetables
- Feel free to mix and match your favorite vegetables. Bell peppers, zucchini, and radishes can work well.
- Adjust the sugar level according to your taste. If you prefer them less sweet, you can skip the sugar.
- Make sure to let the jar cool down to room temperature before putting it in the fridge to avoid any spoilage.
variation
Try adding spices like black peppercorns or mustard seeds to the brine for an extra kick. You can also use different types of vinegar, like apple cider or rice vinegar, for unique flavors.
FAQs
Can I use other vegetables?
Yes! You can use any crunchy vegetables you like, such as bell peppers, asparagus, or green beans.
How long do pickled vegetables last?
Quick Fridge Pickled Vegetables can last in the refrigerator for about 2-4 weeks.
Can I make pickles without sugar?
Absolutely! You can skip the sugar if you prefer. The pickles will still taste great without it.
Quick Fridge Pickled Vegetables
Ingredients
Brine
- 1 cup vinegar Use any vinegar of your choice
- 1/2 cup water
- 1 clove garlic, minced
- 1/2 tsp sea salt
- 1/2 tsp sugar (optional) Adjust according to taste
- 1/4 tsp dried oregano
Vegetables
- 1/2 cup shredded carrots
- 1/2 cup shredded radish
- 1/3 piece English cucumber, cut into matchsticks
- 1/2 piece red onion, thinly sliced
- 1 TBSP chopped green onion
Instructions
Preparation
- Thoroughly wash and dry a medium-large mason jar.
- Slice the vegetables into matchsticks if they are not pre-shredded.
Cooking
- 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.
Assembly
- Place the prepared vegetables in the jar and pour the hot brine over them.
- Let cool to room temperature, then cover with the lid and refrigerate.