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Quick Fridge Pickled Vegetables Recipe

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3.9 from 13 reviews

Quick Fridge Pickled Vegetables are a vibrant and tangy mix of shredded carrots, radish, cucumber, and red onion, preserved in a simple vinegar brine. Ready in just 17 minutes, these crunchy pickles add a refreshing zing to sandwiches, salads, and snacks. They balance the natural sweetness of fresh vegetables with aromatic herbs and a hint of spice, making them a perfect low-effort, flavorful condiment to keep in your fridge.

  • Total Time: 17 minutes
  • Yield: 4 servings

Ingredients

Pickling Brine

  • 1 cup vinegar (white or apple cider vinegar recommended)
  • 1/2 cup water
  • 1/2 tsp sea salt
  • 1/2 tsp sugar (optional, skip for Whole30)
  • 1/4 tsp dried oregano leaves
  • 1 clove garlic, minced
  • 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, sliced thin

Instructions

  1. Prepare the Jar: Wash and thoroughly dry a medium-large mason jar to ensure it is clean and ready for pickling.
  2. Slice the Vegetables: If not using pre-shredded carrots and radish, slice all vegetables into thin matchsticks. Using a cheese and veggie grater/slicer is an efficient way to quickly create uniform strips of radish and cucumber.
  3. Boil the Brine: In a medium saucepan, bring the vinegar and water to a boil over medium-high heat.
  4. Add Flavorings: Stir in chopped green onion, minced garlic, sea salt, dried oregano, and sugar until the sugar dissolves. Remove the saucepan from heat and let the mixture cool for 5-10 minutes.
  5. Combine Veggies and Brine: Place the prepared vegetables into the mason jar. Slowly pour the hot (or slightly cooled if you prefer crisper veggies) vinegar mixture over the vegetables to cover them completely.
  6. Cool and Refrigerate: Allow the jar to cool to room temperature. Seal with the lid, then refrigerate to let the flavors meld and vegetables pickle.
  7. Enjoy: The pickled vegetables can be eaten the same day for a crisp texture with fresh flavors, but the taste intensifies and the veggies soften slightly the longer they sit in the fridge.

Notes

  • For a Whole30-compliant version, omit the sugar.
  • Adjust the vinegar type to suit your flavor preference; apple cider vinegar provides a milder tang.
  • Use a clean, airtight jar to maximize shelf life and reduce contamination risk.
  • These pickles will keep well refrigerated for up to 2 weeks.
  • Feel free to customize with other vegetables like bell peppers, jalapeños, or cauliflower.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Category: Condiment
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://dishiary.com/quick-fridge-pickled-vegetables-recipe/