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Quick Fridge Pickled Vegetables Recipe

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4.3 from 38 reviews

A quick and easy recipe for fridge-pickled vegetables combining shredded carrots, radish, cucumber, and red onion in a tangy vinegar brine with garlic, green onion, and oregano. Perfect for adding a fresh, crisp, and vibrant side or topping to your meals, ready in just 17 minutes and ideal for a fast pickling method without canning.

  • Total Time: 17 minutes
  • Yield: 4 servings

Ingredients

Pickling Brine

  • 1 cup vinegar
  • 1/2 cup water
  • 1 clove garlic, minced
  • 1 tablespoon chopped green onion
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon sugar (optional, omit for Whole30)
  • 1/4 teaspoon dried oregano leaves

Vegetables

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

Instructions

  1. Prepare the jar. Wash and thoroughly dry a medium-large mason jar to ensure it is clean and ready for pickling.
  2. Slice the vegetables. If not using pre-shredded carrots and radish, slice them into matchsticks along with the cucumber. Use a slicer or grater to thinly slice the radish and cucumber, then chop lengthwise into thin strips for speedy preparation.
  3. Heat the brine. Bring the water and vinegar to a boil in a medium saucepan to dissolve ingredients and develop flavor.
  4. Add seasonings and cool. Stir in the minced garlic, chopped green onion, sea salt, oregano, and sugar until the sugar dissolves. Remove from heat and let the brine cool for 5-10 minutes to avoid cooking the vegetables too much.
  5. Combine veggies and brine. Place the prepared vegetables into the mason jar. Slowly pour the hot (but cooled slightly) vinegar mixture over the veggies. For firmer, al dente veggies, allow the liquid to cool further before pouring.
  6. Cool and refrigerate. Let the jar cool to room temperature, then seal with a lid and refrigerate. This quick pickling does not require fermentation or canning.
  7. Enjoy and store. The pickled vegetables can be enjoyed the same day with a crisp texture, though flavors deepen and vegetables soften the longer they sit in the fridge. Consume within about 1-2 weeks for best quality.

Notes

  • You can omit the sugar for a Whole30-compliant version.
  • Use white vinegar or apple cider vinegar depending on your flavor preference.
  • Ensure vegetables are cut uniformly for consistent pickling.
  • Store pickled vegetables in the refrigerator and consume within 1-2 weeks.
  • If you prefer softer pickled veggies, let them marinate longer in the fridge.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Category: Condiment/Side Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://ellarecipe.com/quick-fridge-pickled-vegetables-recipe/