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Jars of colorful quick fridge pickled vegetables on a kitchen table

Quick Fridge Pickled Vegetables

A quick and easy way to enjoy vibrant, tangy pickled vegetables that enhance any meal. Perfect as a snack, side dish, or sandwich addition.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

Pickling Brine
  • 240 ml 240 ml vinegar for the pickling brine
  • 120 ml 120 ml water to dilute the vinegar
  • 1 clove 1 clove garlic, minced for flavor
  • 2.5 g 2.5 g sea salt enhances flavor and preservation
  • 2 g 2 g sugar optional, balances acidity
  • 0.5 g 0.5 g dried oregano adds an aromatic herb note
Vegetables
  • 15 g 15 g chopped green onion for a fresh, mild onion flavor
  • 60 g 60 g shredded carrots adds sweetness and crunch
  • 60 g 60 g shredded radish for a peppery bite and crisp texture
  • 100 g 100 g English cucumber cut into matchsticks for pickling
  • 75 g 75 g red onion, thinly sliced for mild onion flavor

Method
 

Preparation
  1. Thoroughly wash and dry a medium-large mason jar to ensure it is clean and free of any residues.
  2. Cut all the vegetables into matchsticks or thin slices as indicated, preparing them for quick pickling.
Cooking
  1. In a medium saucepan, combine the vinegar and water and bring the mixture to a boil.
  2. Add minced garlic, chopped green onion, sea salt, dried oregano, and optional sugar; stir until all solids are dissolved.
  3. Remove from heat and allow the brine to cool for 5 to 10 minutes.
  4. Place the prepared vegetables into the mason jar, then carefully pour the hot brine over them, ensuring they are fully submerged.
  5. Let the jar cool to room temperature before sealing it with the lid.
  6. Refrigerate the pickled vegetables to develop flavor and increase shelf life. They are ready to eat within a few hours but taste best after 24 hours.

Notes

Store the pickled vegetables in the refrigerator in the sealed mason jar. They will keep well for up to two weeks. However, they taste best when consumed within the first week, as the crunch will start to soften over time.