Go Back
–+ servings
Quick Fridge Pickled Vegetables

Quick Fridge Pickled Vegetables for a Vibrant, Zesty Crunch

Quick Fridge Pickled Vegetables are a vibrant and tangy way to revitalize sad-looking veggies into a crunchy delight. Perfect for snacks or toppings!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Cooling Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Snacks
Cuisine: Various
Calories: 30
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 medium Cucumber Use English cucumbers for fewer seeds
  • 2 medium Carrots Pre-shredded carrots can save time
  • 5 medium Radish Substitute with bell peppers for a milder flavor
  • 2 stalks Green Onion Offers an oniony flavor that complements the vegetables
For the Pickling Brine
  • 2 cloves Minced Garlic Fresh is preferred for better aroma
  • 1 tablespoon Sea Salt Substitute with kosher salt if needed
  • 1 teaspoon Oregano Alternatively, use dill for a different flavor
  • 1 tablespoon Sugar Replace with honey or agave syrup for a natural sweetener
  • 1 cup White Vinegar Apple cider vinegar can be used for a fruity profile
  • 1 cup Water Dilutes the pickling brine

Equipment

  • Mason Jar
  • medium saucepan
  • cutting board
  • knife

Method
 

Step-by-Step Instructions
  1. Prepare Your Jar: Wash and dry a medium-large mason jar thoroughly, ensuring it's completely sanitized for proper preservation.
  2. Slice the Vegetables: Slice your cucumber, carrots, and radish into matchsticks or rounds.
  3. Boil the Brine: In a medium saucepan, combine water and white vinegar, and bring to a boil over medium heat.
  4. Mix in Flavor: Once boiling, add minced garlic, sliced green onion, sea salt, oregano, and sugar.
  5. Cool the Brine: Remove the saucepan from heat and let the brine cool for about 5 to 10 minutes.
  6. Pack the Vegetables: Place the sliced vegetables into your prepared mason jar, packing them in tightly.
  7. Pour the Brine: Carefully pour the cooled brine over the packed vegetables, ensuring they are fully submerged.
  8. Refrigerate and Enjoy: Let your mason jar cool to room temperature before sealing and placing it in the refrigerator.

Nutrition

Serving: 1servingCalories: 30kcalCarbohydrates: 6gProtein: 1gSodium: 200mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Thoroughly dry all vegetables before pickling to prevent excess moisture. Store in an airtight mason jar in the fridge for up to 2 weeks.

Tried this recipe?

Let us know how it was!