Quick Fridge Pickled Vegetables
These colorful, tangy veggies are a quick and easy way to add flavor and crunch to your meals, perfect for salads, sandwiches, or as a standalone snack.
Ingredients
Pickling Brine
- 1 cup vinegar for that perfect tang
- 1/2 cup water to balance the acidity
- 1 clove garlic, minced for a hit of aromatic flavor
- 1/2 tsp sea salt a must for seasoning
- 1/2 tsp sugar optional, for a hint of sweetness
- 1/4 tsp dried oregano for a touch of herbaceous aroma
Vegetables
- 1/2 cup shredded carrots crisp and slightly sweet
- 1/2 cup shredded radish peppery and crunchy
- 1/3 cup English cucumber, cut into matchsticks refreshingly cool
- 1/2 medium red onion, thinly sliced adding a pop of color and flavor
- 1 TBSP chopped green onion for a fresh garnish
Instructions
Preparation
- Start by thoroughly washing and drying a medium-large mason jar.
- If your vegetables aren’t already pre-shredded, slice them into matchsticks or thin strips.
- In a medium saucepan, combine the vinegar and water; bring to a boil.
- Once boiling, add the minced garlic, chopped green onion, sea salt, oregano, and optional sugar. Stir until fully dissolved.
- Allow the brine to cool for about 5-10 minutes.
- Place your prepared vegetables in the mason jar and pour the hot brine over them, ensuring they are completely submerged.
- Allow the jar to cool to room temperature, then cover with a lid and place it in the refrigerator.
Serving
- Your Quick Fridge Pickled Vegetables will be ready in a few hours and can last up to two weeks refrigerated.
Notes
For extra flavor, consider adding spices like cumin or mustard seeds to the brine. Experiment with different vegetables based on your preference.