Quick Fridge Pickled Vegetables: Easy and Delicious Homemade Crunch
Quick Fridge Pickled Vegetables are the perfect way to use up leftovers and add a zing to your meals. This easy recipe ensures flavorful, crunchy pickles in no time!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Condiments
- Method: Refrigerate
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 cups assorted vegetables (carrots, cucumbers, radishes)
- 1 cup vinegar (white or apple cider)
- 1 cup water
- 3 tablespoons sugar
- 2 tablespoons salt
- 1 teaspoon whole peppercorns
- 1 teaspoon mustard seeds
- 2 garlic cloves, crushed
Instructions
- Prepare the vegetables by washing, peeling (if necessary), and cutting them into bite-sized pieces.
- In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, stirring until the sugar dissolves.
- Add the peppercorns, mustard seeds, and garlic to the vinegar mixture.
- Place the vegetables in a clean jar and pour the hot vinegar mixture over them, ensuring all vegetables are submerged.
- Let cool to room temperature before sealing the jar. Store in the refrigerator for at least 24 hours before enjoying.
Notes
- For added flavor, include herbs like dill or thyme.
- These pickled vegetables can last up to 2 weeks in the fridge.
Nutrition
- Serving Size: 1 cup
- Calories: 50
- Sugar: 10g
- Sodium: 250mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Quick Fridge Pickled Vegetables, pickling, homemade pickles