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Fridge Pickled Vegetables Recipe

Fridge Pickled Vegetables Recipe for a Crunchy Flavor Boost

Easily customizable fridge pickled vegetables recipe for a crunchy flavor boost that enhances any dish.
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Prep Time 15 minutes
Cooling Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: APPETIZERS
Cuisine: American
Calories: 40
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 medium Cucumber Adds crispness and freshness; substitute with zucchini for a different texture.
  • 2 medium Carrots Provides a natural sweetness and crunch; use pre-shredded for convenience.
  • 3 medium Radish Imparts a peppery kick; can be swapped with bell peppers for a milder taste.
  • 2 stems Green onion Adds a mild onion flavor; yellow onion can be a good alternative.
For the Brine
  • 2 cloves Garlic Enhances flavor depth; optional if you prefer less pungency.
  • 1 tablespoon Sea salt Essential for flavor development; table salt may be substituted.
  • 1 tablespoon Sugar Balances tanginess; can be replaced with honey for a natural sweetener.
  • 1 cup Vinegar (white or apple cider) Provides acidity for pickling; other vinegars may be used, but they will alter the flavor profile.
  • 1 teaspoon Dried oregano Adds a savory herbal note; Italian seasoning can serve as a substitute.

Equipment

  • medium-large mason jar
  • medium saucepan

Method
 

Preparation
  1. Begin by thoroughly washing and drying a medium-large mason jar to ensure your pickles stay fresh and free from impurities.
  2. Slice your cucumbers, carrots, and radishes into matchsticks or your preferred shape for even pickling.
  3. In a medium saucepan, combine water and vinegar, and bring to a boil over medium heat.
  4. Stir in chopped green onion, minced garlic, sea salt, oregano, and sugar into the vinegar mixture until dissolved. Remove from heat and cool for 5-10 minutes.
  5. Place your sliced vegetables into the mason jar, then pour the cooled brine over them, covering the veggies completely.
  6. Let the jar cool to room temperature, seal it with a lid and refrigerate. Enjoy immediately or let marinate for richer flavor.

Nutrition

Serving: 1servingCalories: 40kcalCarbohydrates: 9gProtein: 1gSodium: 200mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Allow the pickled vegetables to sit in the fridge for a few hours before serving for the best taste. Use a variety of colorful vegetables for visual appeal.

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