Description
Quick Fridge Pickled Vegetables are a refreshing and tangy mix of shredded carrots, radish, cucumber, and red onion, preserved in a flavorful vinegar brine infused with garlic, oregano, and a touch of sweetness. This easy-to-make recipe offers a crisp and vibrant addition to salads, sandwiches, or as a zesty side dish, ready to enjoy after just 24 hours in the fridge.
Ingredients
Scale
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 brine: In a saucepan, combine the vinegar, water, minced garlic, sea salt, sugar (optional), and dried oregano. Heat the mixture over medium heat, stirring occasionally until the salt and sugar have fully dissolved to create a flavorful pickling liquid.
- Pack the vegetables: Place the shredded carrots, radish, cucumber matchsticks, thinly sliced red onion, and chopped green onion into a clean jar, packing them evenly but not overly tight to allow the brine to circulate.
- Add the brine: Carefully pour the hot brine over the packed vegetables in the jar, making sure all vegetables are fully submerged to ensure proper pickling and preservation.
- Seal and refrigerate: Seal the jar with a lid and refrigerate the pickled vegetables for at least 24 hours to allow the flavors to meld and develop their tangy crunchiness before serving.
Notes
- Use white vinegar or apple cider vinegar for a balanced acidity.
- Sugar in the brine is optional; omit it to keep the pickles more tart and low-calorie.
- Store pickled vegetables in the refrigerator and consume within 2 weeks for the best taste and freshness.
- Adjust the vegetable quantities or types based on preference; other crisp vegetables like bell peppers or cauliflower can be substituted or added.
- Allowing the brine to cool slightly before pouring over vegetables can prevent wilting for crisper pickles, but hot brine helps in faster flavor infusion.
