Quick Fridge Pickled Vegetables Recipe
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.
- 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
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 is clean and free from any contaminants that might affect the pickling process.
- 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.
- 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.
- 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.
- 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
