Quick Fridge Pickled Vegetables Recipe
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.
- 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
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
- Prepare the Jar: Thoroughly wash and dry a medium-large mason jar to ensure it is clean and sanitized for storing the pickled vegetables.
- Slice Vegetables: Slice carrots, radish, cucumber, and red onion into matchsticks or thin slices to help them absorb the brine efficiently.
- 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.
- 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.
- 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
Find it online: https://dishedbydana.com/quick-fridge-pickled-vegetables-recipe/
