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–+ servings

Quick Fridge Pickled Vegetables

Quick Fridge Pickled Vegetables are a simple and adaptable way to add tangy flavor and crunch to your meals, perfect for sandwiches, salads, or as a snack.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Condiment, Side Dish
Cuisine American, Preserved
Servings 4 servings
Calories 50 kcal

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.

Notes

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. Feel free to mix and match your favorite vegetables, and adjust the sugar level according to your taste.

Nutrition

Serving: 1gCalories: 50kcalCarbohydrates: 12gProtein: 1gSodium: 260mgFiber: 2gSugar: 1g
Keyword Easy Pickling, Fridge Pickles, Pickled Vegetables, Quick Pickles, Vegetable Preservation
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