Quick Fridge Pickled Vegetables Recipe
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.
- 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
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 the jar: Thoroughly wash and dry a medium-large mason jar to ensure it’s clean and ready to safely hold the pickled vegetables.
- Slice the vegetables: Cut the carrots, radish, cucumber, and red onion into matchsticks or shred them, ensuring even sizes for consistent pickling.
- 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.
- 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.
- 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
