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Fridge Pickled Vegetables

Fridge Pickled Vegetables: Quick, Crisp, and Full of Flavor

Fridge Pickled Vegetables are quick to prepare and packed with flavor, making them a perfect addition to meals.
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Prep Time 17 minutes
Cooling Time 15 minutes
Total Time 32 minutes
Servings: 4 cups
Course: Appetizers
Cuisine: American
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 cups Carrots Shredded or sliced into matchsticks
  • 2 cups Cucumber Sliced
  • 1 cup Radish Sliced, optional to substitute with jicama
  • 1 medium Onion Red onion preferred for sweetness
  • 2 cloves Garlic Minced
For the Pickling Liquid
  • 1 cup Vinegar White wine, apple cider, or rice vinegar
  • 1 tablespoon Sea Salt
  • 1 tablespoon Sugar Can be reduced or replaced with honey
  • 1 teaspoon Oregano Substitute with dill or thyme if desired

Equipment

  • medium-large mason jar
  • medium saucepan

Method
 

Step-by-Step Instructions
  1. Prepare the jar by washing and drying a medium-large mason jar thoroughly.
  2. Slice the vegetables into uniform pieces for even pickling.
  3. Heat the pickling liquid by combining equal parts water and vinegar in a saucepan until it boils.
  4. Mix in the seasonings: add garlic, sea salt, oregano, and sugar to the boiling liquid.
  5. Pack the sliced vegetables into the mason jar tightly.
  6. Add the cooled pickling liquid over the packed vegetables, ensuring they are submerged.
  7. Cool to room temperature, then seal the jar and refrigerate.
  8. Serve after allowing the flavors to meld, ideally after a few hours or overnight.

Nutrition

Serving: 1cupCalories: 50kcalCarbohydrates: 10gProtein: 1gSodium: 300mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 100IUVitamin C: 20mgCalcium: 5mgIron: 2mg

Notes

These fridge pickled vegetables can be customized with your favorite vegetables and stored in an airtight jar for up to two weeks.

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