Fridge Pickled Vegetables
A zesty and crunchy addition to your meals with customizable flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1440 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Pickling
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 medium Cucumbers (peel if desired)
- 2 Carrots (substitute with bell peppers for flavor)
- 1 cup Radishes (omit for milder taste)
- 2 Green Onions (can replace with chives)
- 2 cloves Minced Garlic (fresh preferred)
- 1 tablespoon Sea Salt (kosher salt can be used)
- 1 tablespoon Oregano (fresh is best)
- 1 tablespoon Sugar (can use honey or agave)
- 1 cup White Vinegar (apple cider vinegar can be a substitute)
Instructions
- Start by washing all your vegetables. Slice the cucumbers, carrots, radishes, and green onions into thin pieces. Place them in a clean glass jar.
- Combine the minced garlic, sea salt, oregano, sugar, and white vinegar in a small bowl. Stir until the salt and sugar are dissolved.
- Pour the vinegar mixture over the chopped vegetables in the jar, making sure all the veggies are submerged.
- Seal the jar tightly and store it in the fridge. Let it sit for at least 24 hours before enjoying.
Notes
Best enjoyed fresh but can last up to two weeks in the fridge. Adjust seasoning and vegetables to personal taste.
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 3g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: pickled vegetables, fridge pickles, quick pickles, easy side dish, healthy snacks