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Quick Fridge Pickled Vegetables

Quick Fridge Pickled Vegetables to Brighten Your Meals Instantly

Quick Fridge Pickled Vegetables are a colorful, tangy addition to your meals, ready in just 17 minutes.
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Prep Time 17 minutes
Cook Time 5 minutes
Cooling Time 10 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Snacks
Cuisine: American
Calories: 30
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 medium Carrots Adds crunch and sweetness; substitute with bell peppers for variety.
  • 1 medium Cucumber Offers a refreshing texture; no substitutions needed.
  • 4 medium Radish Provides a spicy kick; can be exchanged with jicama for a milder taste.
  • 1 medium Onion (Green Onion or Red Onion) Contributes flavor depth; choose based on preference for sweetness or sharpness.
For the Pickling Mixture
  • 1 cup Vinegar (White or Apple Cider) Acts as the pickling agent; rice vinegar can serve as an alternative.
  • 2 cloves Garlic Enhances overall flavor; increase quantity for a stronger garlic taste.
  • 2 teaspoons Sea Salt Balances the flavors; can be substituted with kosher salt.
  • 1 teaspoon Oregano Adds herbal notes; dried dill or thyme can be used instead.
  • 1 tablespoon Sugar Balances the acidity of vinegar; consider maple syrup for an unrefined sweetener.

Equipment

  • medium-large mason jar
  • Medium Saucepan
  • kitchen towel

Method
 

Step-by-Step Instructions for Quick Fridge Pickled Vegetables
  1. Prepare the Mason Jar by washing and drying a medium-large mason jar thoroughly.
  2. Slice the Vegetables into uniform matchsticks, roughly 1/4 inch thick.
  3. Boil the Vinegar Mixture by combining water and vinegar in a medium saucepan and bringing it to gentle boil.
  4. Add Flavorings to the boiling mixture and stir until the sugar is fully dissolved.
  5. Cool the Mixture by removing from heat and letting it cool for 5–10 minutes.
  6. Combine Vegetables and Brine by placing the prepared veggies into the mason jar and pouring the warm mixture over them.
  7. Cool and Refrigerate the jar until it reaches a comfortable temperature, then seal and store it in the fridge.
  8. Serve and Enjoy by twisting open the jar and adding the pickled vegetables to your dishes.

Nutrition

Serving: 1cupCalories: 30kcalCarbohydrates: 7gProtein: 1gSodium: 400mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 20mgIron: 0.5mg

Notes

For best results, allow the vinegar mixture to cool more before pouring it over the vegetables to maintain their crispness. Store in an airtight jar for maximum freshness, ideally consuming them within two weeks.

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