Quick Fridge Pickled Vegetables: Easy, Flavor-Packed Recipes for All
Discover how to make quick fridge pickled vegetables that are not only easy to prepare but also packed with flavor. Ideal for enhancing your meals!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: refrigerating
- Cuisine: Global
- Diet: Vegan
Ingredients
Scale
- 2 cups assorted vegetables (carrots, cucumbers, radishes)
- 1 cup vinegar (white or apple cider)
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon peppercorns
- 2 cloves garlic, crushed
Instructions
- Wash and slice the vegetables into desired sizes.
- In a saucepan, combine vinegar, water, sugar, and salt. Heat until the sugar dissolves.
- Add mustard seeds, peppercorns, and garlic to the mixture and let it simmer for 5 minutes.
- Place the sliced vegetables in a clean jar and pour the hot vinegar mixture over them until fully submerged.
- Let cool to room temperature, then seal the jar and refrigerate for at least 24 hours before serving.
Notes
- For added flavor, experiment with different herbs and spices like dill or red pepper flakes.
- These pickles can be stored in the fridge for up to 2 weeks.
Nutrition
- Serving Size: 1/2 cup
- Calories: 50
- Sugar: 2g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg