Quick Fridge Pickled Vegetables
Enjoy vibrant and zesty Quick Fridge Pickled Vegetables that add a crunchy and refreshing contrast to your meals. Ideal for reducing food waste, these pickles enhance everything from sandwiches to salads and last for weeks.
Ingredients
Vegetables
- 2 cups assorted vegetables (carrots, cucumbers, bell peppers, radishes, cauliflower, etc.) Use any combination of seasonal vegetables.
Pickling Liquid
- 1 cup vinegar (such as apple cider or white distilled) Choose vinegar based on desired flavor—apple cider for sweetness, white for acidity.
- 1 cup water
- 2 tablespoons sugar Can adjust or omit for less sweetness.
- 1 tablespoon salt
- 2 cloves garlic, smashed
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1 teaspoon red pepper flakes (optional) Adjust to taste for spiciness.
- Fresh herbs (like dill or thyme, optional) Add for extra flavor.
Instructions
Preparation
- Wash and slice the assorted vegetables into your preferred shapes: julienned, rounds, or sticks.
Pickling
- In a small saucepan, combine vinegar, water, sugar, and salt. Heat over medium until the sugar and salt dissolve, stirring occasionally.
- Once the mixture starts to simmer, remove it from heat. Add garlic, mustard seeds, black peppercorns, and red pepper flakes if using.
- Place sliced vegetables into a clean, heat-proof jar or container, layering for presentation.
- Pour the warm pickling liquid over the vegetables, ensuring they are fully submerged.
- If using, add fresh herbs on top.
- Let the jar cool to room temperature, then seal tightly and refrigerate for at least one hour, preferably overnight.
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Notes
For best results, use fresh, seasonal vegetables cut into uniform sizes. Experiment with spices and the type of vinegar to create unique flavors. The pickled vegetables can last up to two weeks in the refrigerator; ensure they stay submerged to maintain freshness.