Quick Fridge Pickled Vegetables Recipe

Introduction

Quick fridge pickled vegetables are a vibrant, tangy addition to any meal. This easy recipe uses simple ingredients to create flavorful pickles that are ready in just a few hours. Perfect for adding crunch to 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 cleanliness.
2. Step 2: Slice the carrots, radish, and cucumber into matchsticks if they are not already shredded or cut.
3. Step 3: In a medium saucepan, combine the vinegar and water, then bring to a boil. Add the minced garlic, chopped green onion, sea salt, dried oregano, and sugar. Stir until all the salt and sugar dissolve, then remove from heat and allow the brine to cool for 5 to 10 minutes.
4. Step 4: Place the prepared vegetables into the mason jar, then carefully pour the hot brine over the vegetables, fully submerging them.
5. Step 5: Let the jar cool to room temperature, then cover it with the lid and place it in the refrigerator to chill and pickle for at least a few hours before enjoying.

Tips & Variations

• For extra crunch, add a few peppercorns or mustard seeds to the brine.
• Try swapping oregano for dill or thyme for a different herb flavor.
• If you prefer sweeter pickles, increase the sugar slightly to balance the acidity.
• Use any crunchy vegetables you like, such as bell peppers or green beans.

Storage

Store the pickled vegetables in the refrigerator in a sealed jar for up to 2 weeks. The flavors will deepen over time. To serve, remove the desired amount and keep the rest refrigerated. No reheating is necessary; serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How long do quick fridge pickled vegetables take to be ready?

They are typically ready to eat after a few hours of refrigeration, but the flavor improves if left overnight.

Can I use different types of vinegar?

Yes, you can use white vinegar, apple cider vinegar, or rice vinegar depending on your taste preference. Just keep the total amount the same.

Quick Fridge Pickled Vegetables Recipe

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★★★★★

4.7 from 53 reviews

A quick and vibrant fridge pickled vegetable recipe that blends shredded carrots, radish, cucumber, and red onion in a tangy homemade brine. Perfect as a crunchy, flavorful addition to sandwiches, salads, or as a refreshing side dish.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Approximately 2 cups of pickled vegetables 1x
• Category: Condiment
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

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

Instructions

1. Prepare the jar: Thoroughly wash and dry a medium-large mason jar to ensure it’s clean and ready to safely hold the pickled vegetables.
2. Slice the vegetables: Cut the carrots, radish, cucumber, and red onion into matchsticks or shred them, ensuring even sizes for consistent pickling.
3. Make the brine: In a medium saucepan, combine the vinegar and water and bring to a boil. Add minced garlic, chopped green onion, sea salt, dried oregano, and sugar. Stir until all ingredients dissolve completely, then remove from heat and allow the mixture to cool for 5 to 10 minutes.
4. Combine vegetables and brine: Place the prepared vegetables into the mason jar and carefully pour the hot brine over them, covering the vegetables fully to allow even flavor infusion.
5. Cool and refrigerate: Let the jar cool to room temperature uncovered. Once cooled, seal the jar with a lid and store it in the refrigerator. The pickled vegetables can be enjoyed after a few hours but taste best after at least 24 hours.

Notes

• The sugar in the brine is optional and can be omitted for a more tart pickle.
• Use any combination of fresh vegetables according to your preference or what’s in season.
• Store refrigerated and consume within 2 weeks for best freshness and flavor.
• Use a clean, non-reactive mason jar to avoid any chemical reactions with the acid in the vinegar.
• If you prefer a spicier pickle, add a pinch of red chili flakes or a sliced jalapeño to the brine.

Keywords: quick pickled vegetables, fridge pickles, easy pickled veggies, refrigerator pickles, quick pickle recipe, crunchy pickles, healthy condiment