Description
Transform ordinary vegetables into vibrant, zesty bites with these quick fridge pickled vegetables that add flavor and crunch to any meal.
Ingredients
Scale
- 1 cup vinegar (white or apple cider)
- 1/2 cup water
- 1/2 cup shredded carrots
- 1/2 cup shredded radish
- 1/3 English cucumber (cut into matchsticks)
- 1/2 red onion (sliced thin)
- 1 clove garlic (minced)
- 1 tablespoon chopped green onion
- 1/2 teaspoon sea salt
- 1/2 teaspoon sugar (optional)
- 1/4 teaspoon dried oregano
Instructions
- Wash and dry your jar thoroughly.
- Slice your vegetables into uniform matchsticks or thin strips.
- Create the brine by combining vinegar and water in a saucepan; bring to a gentle boil.
- Combine chopped green onions, minced garlic, sea salt, oregano, and optional sugar into the brine; stir until dissolved.
- Pack your sliced vegetables into the mason jar.
- Pour the cooled brine over the vegetables ensuring they are submerged.
- Cool to room temperature before sealing the jar and placing it in the refrigerator.
Notes
These pickles can last up to four weeks. Feel free to customize with seasonal vegetables or herbs!
Nutrition
- Serving Size: 1 serving
- Calories: 30
- Sugar: 0.5g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg