Quick Fridge Pickles
These quick fridge pickled vegetables are a versatile and easy way to brighten up any meal, created with simple pantry staples in just a few minutes.
Ingredients
Brine
- 1 cup vinegar (white or apple cider) Apple cider gives a sweeter note.
- 1/2 cup water
- 1 clove garlic, minced Or 1/2 tsp garlic powder.
- 1/2 tsp sea salt
- 1/2 tsp sugar (optional) Balances acidity.
- 1/4 tsp dried oregano Or 1 tsp fresh chopped.
Vegetables
- 1/2 cup shredded carrots
- 1/2 cup shredded radish
- 1/3 cup English cucumber, cut into matchsticks Peel if waxed.
- 1/2 medium red onion, thinly sliced
- 1 TBSP green onion, chopped Scallion.
Instructions
Preparation
- Wash and dry a medium–large mason jar thoroughly. Sterilize with hot water if desired.
- Prepare vegetables: shred carrots and radish, slice red onion thin, and cut cucumber into matchsticks. Chop green onion and mince garlic.
Cooking
- In a medium saucepan, combine vinegar and water. Bring to a gentle boil over medium heat.
- Remove pan from heat. Stir in minced garlic, green onion, sea salt, dried oregano, and sugar until dissolved.
- Let brine cool for 5–10 minutes.
Packing
- Pack prepared vegetables into the jar, pressing down gently.
- Pour hot brine over vegetables, leaving 1/2 inch headspace. Press veggies down so they’re submerged.
- Let the jar cool to room temperature uncovered for about 20–30 minutes, then seal with the lid and refrigerate.
Notes
Properly stored pickles keep for 2–3 weeks; flavor peaks in the first week. Use clean utensils to remove pickles to avoid contamination.