Description
A quick and easy recipe for vibrant pickled vegetables that add a bright, tangy flavor 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 TBSP chopped green onion
- 1/2 tsp sea salt
- 1/2 tsp sugar (optional)
- 1/4 tsp dried oregano
Instructions
- Wash and dry a medium-large mason jar thoroughly.
- Slice vegetables into uniform matchsticks or thin strips.
- Bring vinegar and water to a boil over medium heat in a medium saucepan.
- Stir in green onion, garlic, salt, oregano, and sugar until dissolved; then remove from heat and let cool slightly.
- Pack the sliced vegetables into the mason jar.
- Pour the cooled brine over the vegetables and press down gently.
- Cool to room temperature before sealing the jar and refrigerating.
Notes
These pickles can be stored in the refrigerator for up to two weeks. Fresh herbs can be added for extra flavor. Adjust the brine to taste if the sharpness is strong.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1/4 jar
- Calories: 50
- Sugar: 1g
- 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 recipe, tangy side dish, easy pickling