Quick Fridge Pickled Vegetables Recipe

Introduction

Quick fridge pickled vegetables are a simple and refreshing way to add tangy crunch to your meals without the wait of traditional pickling. This easy recipe combines vibrant veggies with a flavorful brine, ready to enjoy in just a few hours.

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.
2. Step 2: Slice the vegetables into matchsticks if they are not pre-shredded.
3. Step 3: In a medium saucepan, combine the vinegar and water; bring to a boil.
4. Step 4: Add minced garlic, chopped green onion, sea salt, dried oregano, and sugar to the boiling liquid; stir until dissolved. Allow the brine to cool for 5 to 10 minutes.
5. Step 5: Place the prepared vegetables into the mason jar and pour the hot brine over them.
6. Step 6: Let the jar cool to room temperature, then cover with the lid and refrigerate.

Tips & Variations

• For extra crunch, use crisp cucumbers like Persian or Kirby varieties.
• Add fresh herbs such as dill or cilantro for a different flavor profile.
• Adjust the sugar or salt to taste, or omit sugar entirely for a more tart pickle.
• Mix in other vegetables like bell peppers or cauliflower florets for variety.

Storage

Store the pickled vegetables in the refrigerator with the lid tightly sealed. They are best enjoyed within 1 to 2 weeks. Before serving, you can let them sit at room temperature for a few minutes to enhance their flavors. Always use clean utensils to avoid contamination.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

They are usually ready to eat after a few hours in the fridge, but their flavor improves after 24 hours.

Can I use different types of vinegar for this recipe?

Yes, white vinegar, apple cider vinegar, or rice vinegar all work well, but they will slightly change the taste of the pickles.

Quick Fridge Pickled Vegetables Recipe

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4.9 from 80 reviews

This Quick Fridge Pickled Vegetables recipe offers a vibrant and tangy way to enjoy fresh veggies. Using a simple brine of vinegar, water, and aromatics, this easy-to-make pickle is ready to enjoy after just a short refrigeration time, making it perfect for adding a crunchy, flavorful kick to sandwiches, salads, or as a tasty snack.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes plus refrigeration time
• Yield: Approximately 1 medium-large mason jar (about 3 cups) 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 is clean and free from any contaminants that might affect the pickling process.
2. Prepare the Vegetables: Slice the carrots, radish, and cucumber into matchsticks and thinly slice the red onion, or use pre-shredded vegetables. This ensures uniform texture and optimal pickling.
3. Make the Brine: In a medium saucepan, combine the vinegar and water, then bring the mixture to a boil. Add minced garlic, chopped green onion, sea salt, dried oregano, and sugar (if using), stirring continuously until all ingredients dissolve. Remove from heat and let the brine cool for 5 to 10 minutes.
4. Combine Vegetables and Brine: Place the prepared vegetables into the cleaned mason jar. Carefully pour the hot brine over the vegetables, ensuring they are fully submerged to maximize flavor absorption and preservation.
5. Cool and Refrigerate: Allow the jar with vegetables and brine to cool to room temperature. Seal the jar with its lid tightly and refrigerate. The vegetables will be ready for tasting after a few hours but develop better flavor if left overnight.

Notes

• Use a clean, sterilized jar to prevent spoilage.
• Sugar is optional; omit for a more tart flavor or for dietary preferences.
• These quick pickles can be stored in the refrigerator for up to 2 weeks.
• Vegetables can be swapped or added based on preference, such as bell peppers or cauliflower.
• For extra crunch, do not overcook the brine; just bring it to a boil and cool slightly before pouring.

Keywords: quick pickled vegetables, refrigerator pickles, easy pickles, quick pickle recipe, pickled carrots, pickled radish, cucumber pickles, homemade pickles