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Quick Fridge Pickled Vegetables
5 from 189 votes

Quick Fridge Pickled Vegetables

Quick Fridge Pickled Vegetables is a speedy preparation of shredded carrots, radishes, cucumber matchsticks, and thinly sliced red onion immersed in a hot vinegar brine seasoned with garlic, green onions, oregano, salt, and optional sugar. The vegetables remain crisp and al dente, gaining tang and flavor from the pickling liquid, ideal for adding bright acidity to meals.

Prep Time
15 mins
Cook Time
2 mins
Total Time
17 mins
Servings: 4 servings
Calories: 33 kcal
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  1. Wash and dry a medium-large mason jar.
  2. 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!
  3. Bring water and vinegar to a boil in a medium saucepan.
  4. Add green onion, garlic, sea salt, oregano, and sugar. Stir until sugar dissolves and remove from heat. Allow pot to cool 5-10 minutes.
  5. 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.
  6. Allow your jar to cool to room temperature then slap on the lid and pop in the fridge. That's it!
  7. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 33

% 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.