Quick Fridge Pickled Vegetables
User Reviews
5
Quick Fridge Pickled Vegetables
Description
This recipe involves preparing a vinegar and water brine boiled with garlic, green onions, sea salt, oregano, and sugar until dissolved. Freshly sliced vegetables including carrots, radishes, cucumbers, and red onions are packed into a mason jar, over which the cooled or hot brine is poured. The jar is sealed and refrigerated to develop flavor.
The vegetables maintain a crunchy texture that is slightly softened but still crisp, providing a lively, vinegar-forward component suitable as a side dish or condiment. The quick pickling method allows the vegetables to be enjoyed within the same day, with flavor intensifying the longer they sit.
Variations include adding sliced jalapeños for heat, and using different vinegars such as rice, white wine, or apple cider vinegar to adjust flavor profiles. These fridge pickles offer a convenient way to preserve freshness and add acidity to meals without lengthy fermentation.
Ingredients
- 1 cup vinegar
- ½ cup water
- ½ cup carrot shredded
- ½ cup radish shredded
- ⅓ English cucumber (cut into matchsticks)
- ½ red onion (sliced thin)
- 1 clove garlic minced
- 1 TBSP green onion chopped
- ½ tsp salt sea salt
- ½ tsp sugar (skip for whole30)
- ¼ tsp dried oregano leaves
Instructions
- Wash and dry a medium-large mason jar.
- If you're not using pre-shredded carrots and radish, slice into matchsticks along with your cucumber. I use the slicer on my cheese + veggie grater/slicer to slice the radish and cuke in to thin slices, then chop lengthwise into thin strips. It's so super speedy!
- Bring water and vinegar to a boil in a medium saucepan.
- Add green onion, garlic, sea salt, oregano, and sugar. Stir until sugar dissolves and remove from heat. Allow pot to cool 5-10 minutes.
- Place the veggies in your mason jar and slowly pour the hot vinegar mixture over the veggies. If you'd like to enjoy them slightly al dente (vs. soft) feel free to let the liquid cool even more before adding it to the jar.
- Allow your jar to cool to room temperature then slap on the lid and pop in the fridge. That's it!
- They can be enjoyed that very day and will be a bit more slaw-like and al dente at first. The longer these tasty veggies sit in the fridge the more flavors will intensify and the more they'll soften up too!
Notes
- Add sliced jalapeños to increase heat; control spice by including or removing seeds and membranes.
- Use rice, white wine, apple cider, or a combination of these vinegars based on preference or availability.
- Store pickled vegetables in the refrigerator and enjoy starting the same day; flavor intensifies with time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 33 kcal
% Daily Value*
| Calories | 33kcal | 2% |
| Carbohydrates | 5g | 2% |
| Sodium | 311mg | 13% |
| Potassium | 141mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2715IU | 54% |
| Vitamin C | 5.4mg | 6% |
| Calcium | 20mg | 2% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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