Quick Fridge Pickled Vegetables Recipe

Introduction

This Quick Fridge Pickled Vegetables recipe is a simple and flavorful way to add a zesty crunch to your meals. Ready in just 17 minutes, these pickles brighten salads, sandwiches, and snacks with tangy, fresh notes.

Ingredients

• 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
• 1/2 cup shredded carrots
• 1/2 cup shredded radish
• 1/3 English cucumber (cut into matchsticks)
• 1/2 red onion (thinly sliced)
• 1 TBSP chopped green onion

Instructions

1. Step 1: Thoroughly wash and dry a medium-large mason jar to ensure it is clean and ready for pickling.
2. Step 2: Prepare the vegetables by slicing them into matchsticks if they are not already shredded or sliced.
3. Step 3: In a medium saucepan, combine the vinegar and water, then bring to a boil. Stir in the minced garlic, chopped green onion, sea salt, dried oregano, and optional sugar until everything dissolves. Remove from heat and let the brine cool for 5 to 10 minutes.
4. Step 4: Place the prepared vegetables into the mason jar and carefully pour the hot brine over them, making sure they are fully submerged.
5. Step 5: Allow the jar to cool to room temperature, then cover with a lid and refrigerate. Let the vegetables pickle for at least a few hours before enjoying.

Tips & Variations

• For extra crunch, try adding sliced bell peppers or snap peas to the mix.
• Adjust the sugar amount to balance the acidity according to your taste.
• Use apple cider vinegar for a milder, fruity flavor instead of white vinegar.
• Let the pickles sit overnight in the fridge for deeper flavor development.

Storage

Store the pickled vegetables in the refrigerator in a sealed jar for up to two weeks. The flavors will intensify over time. To enjoy, simply remove a portion with a clean utensil. No reheating is necessary; serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different vegetables for this pickling method?

Yes, this pickling method works well with a variety of crisp vegetables such as bell peppers, green beans, cauliflower, or snap peas. Just ensure vegetables are sliced thinly to allow the brine to penetrate quickly.

How long do quick pickles last in the fridge?

Quick fridge pickles typically last about two weeks when stored properly in an airtight container. For best texture and flavor, consume within this time frame.

Quick Fridge Pickled Vegetables Recipe

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Quick Fridge Pickled Vegetables is a simple and refreshing recipe that transforms fresh veggies into tangy, crisp pickles with a flavorful garlic and herb brine. Ready in just 17 minutes, this easy refrigerator pickle method requires no canning and is perfect for adding a zesty crunch to salads, sandwiches, or as a snack.

• Author: Dana
• Prep Time: 7 minutes
• Cook Time: 10 minutes
• Total Time: 17 minutes
• Yield: About 1 medium jar (approximately 4 servings) 1x
• Category: Condiment
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pickling 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

Vegetables

• 1/2 cup shredded carrots
• 1/2 cup shredded radish
• 1/3 English cucumber, cut into matchsticks
• 1/2 red onion, thinly sliced
• 1 tbsp chopped green onion

Instructions

1. Prepare the Jar: Thoroughly wash and dry a medium-large mason jar to ensure it is clean and sanitized for storing the pickled vegetables.
2. Slice Vegetables: Slice carrots, radish, cucumber, and red onion into matchsticks or thin slices to help them absorb the brine efficiently.
3. Make Pickling Brine: In a medium saucepan, combine the vinegar and water and bring to a boil. Add minced garlic, chopped green onion, sea salt, dried oregano, and sugar, stirring until all solids dissolve. Allow the hot brine to cool for 5 to 10 minutes to prevent wilting the vegetables.
4. Combine Vegetables and Brine: Place the prepared vegetables into the mason jar. Pour the cooled but still warm brine over the vegetables, making sure they are fully submerged to ensure even pickling.
5. Cool and Refrigerate: Let the jar cool to room temperature, then seal tightly with the lid. Refrigerate the pickled vegetables for best flavor and crunch, and consume within 1 to 2 weeks for optimal freshness.

Notes

• Use a clean, sterilized jar to prevent spoilage.
• Allowing the brine to cool slightly before pouring prevents soggy vegetables.
• These pickles are quick fridge pickles and do not require canning.
• Adjust sugar quantity to taste or omit for a more tart pickle.
• Use fresh, crisp vegetables for best texture.
• Store pickled vegetables in the refrigerator and consume within two weeks.

Keywords: quick pickles, refrigerator pickles, pickled vegetables, easy pickling, quick fridge pickled vegetables, homemade pickles, tangy vegetables, healthy snacks