Quick Fridge Pickled Vegetables
A delightful way to use leftover veggies, these Quick Fridge Pickled Vegetables add a tangy and crunchy element to meals, perfect for salads, sandwiches, or snacks.
Ingredients
For the pickles
- 2 cups assorted vegetables (carrots, cucumbers, bell peppers, radishes) Use any leftover veggies
- 1 cup water
- 1 cup vinegar (white or apple cider)
- 2 tablespoons sugar Adjust for sweetness preference
- 1 tablespoon salt
- 2 cloves garlic (peeled and crushed)
- 1 teaspoon peppercorns
- 1 teaspoon mustard seeds (optional) For added flavor
- a few sprigs fresh herbs (dill, thyme, or parsley) Optional for flavor
Instructions
Preparation
- Wash and slice your vegetables into uniform pieces, aiming for thin slices or small sticks.
- In a small pot, combine the water, vinegar, sugar, and salt. Heat over medium heat and stir until dissolved.
- Once hot but not boiling, remove from heat and add crushed garlic, peppercorns, and mustard seeds if using.
- Place sliced vegetables into a clean glass jar, layering for a beautiful presentation.
- Pour the hot pickling liquid over the vegetables, ensuring they are fully submerged, leaving headroom at the top.
- Add fresh herbs for additional flavor if desired.
- Seal the jar tightly and let it cool at room temperature for about 30 minutes.
- Refrigerate the jar for at least 2 hours before serving; longer for more flavor absorption.
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Notes
Store in a sealed glass jar in the refrigerator. They last about 2 to 4 weeks, best consumed within the first week. Use clean utensils when serving to avoid bacteria introduction.