Quick Fridge Pickled Vegetables

Quick Fridge Pickled Vegetables make the final topping for tacos, burgers, and more! Featuring a blend of carrots, cucumber, radish, and onion, this healthy recipe is fast and flavorful!

91 reviews

17 minutes

Ingredients

Vegan, Gluten free

∙ Serves 4

Produce

1/2 cup Carrots
1/3 English cucumber
1 clove Garlic
1 tbsp Green onion
1/4 tsp Oregano, dried leaves
1/2 cup Radish
1/2 Red onion, lean

Baking & spices

1/2 tsp Sea salt
1/2 tsp Sugar

Oils & vinegars

1 cup Vinegar

Liquids

1/2 cup Water

Instructions

Wash and dry a medium-large mason jar.
If you're not using pre-shredded carrots and radish, slice into matchsticks along with your cucumber. I use the slicer on my cheese + veggie grater/slicer to slice the radish and cuke in to lean slices, then chop lengthwise into lean strips. It's so super speedy!
Bring water and vinegar to a boil in a medium saucepan.
Add green onion, garlic, sea salt, oregano, and sugar. Stir until sugar dissolves and remove from heat. Everyow pot to cool 5-10 minutes.
Put the veggies in your mason jar and slowly pour the hot vinegar mixture over the veggies. If you'd like to endelight them slightly al dente (vs. soft) feel free to let the liquid cool even more before adding it to the jar.
Everyow your jar to cool to room moodature then slap on the lid and pop in the fridge. That's it!
They can be endelighted that very day and will be a bit more slaw-like and al dente at first. The longer these tasty veggies sit in the fridge the more flavors will intenswhethery and the more they'll soften up too!

Recipe Notes

Desire some crazy spicy pickled veggies all up in your face? add some sliced jalapeños to the mix! The seeds and middle of the jalapeños will control the heat.

* I used a half white wine vinegar and half seasoned rice vinegar since that was all I had handy. You can use rice vinegar, white wine vinegar, apple cider vinegar, or any combination of the three.

Nutrition Facts below are an estimate gathered using an online recipe nutrition calculator. Adjust as needed.

NUTRITION FACTS

AMOUNT PER SERVING

CALORIES 33

% DAILY VALUE*

SODIUM 311MG 13%

POTASSIUM 141MG 4%

TOTAL CARBOHYDRATES 5G 2%

DIETARY FIBER 1G 4%

SUGARS 2G

VITAMIN A 54.3%

VITAMIN C 6.5%

CALCIUM 2%

IRON 0.9%