Fridge Pickled Vegetables for a Crunchy Snack Anytime
Fridge Pickled Vegetables are a quick and zesty snack that adds crunch and flavor to any meal.
Equipment
- Mason jar
- saucepan
- knife
- cutting board
Ingredients
For the Vegetables
- 2 cups Carrots Pre-shredded options save time.
- 2 cups Cucumbers Choose English cucumbers for fewer seeds.
- 1 cup Radishes Daikon radish can be a milder swap.
- 1 cup Green Onion Red onion enhances both color and taste.
For the Brine
- 1 cup Vinegar (White or Apple Cider) Rice vinegar alters the profile delightfully.
- 2 cloves Garlic Garlic powder can work in a pinch.
- 1 tablespoon Sea Salt Regular table salt is just fine.
- 1 teaspoon Oregano Try fresh herbs like dill for a different twist.
- 1 tablespoon Sugar Honey or agave syrup offers natural sweetness.
- 1 cup Water No substitutions needed.
Instructions
Preparation Steps
- Start by thoroughly washing and drying a medium-large mason jar to avoid unwanted bacteria.
- Slice the vegetables into matchsticks or preferred shapes.
- In a saucepan, combine equal parts of water and vinegar and bring to a rolling boil.
- Add the green onion, minced garlic, sea salt, oregano, and sugar to the boiling mixture and stir until sugar dissolves.
- Layer the prepared vegetables into the sterilized mason jar, filling it generously.
- Pour the cooled brine over the vegetables ensuring they are fully submerged.
- Cool to room temperature for about 10 minutes, then seal and refrigerate.
Notes
Choose fresh vegetables for a crisp texture. Allow brine to cool adequately before pouring to maintain crunch.
Nutrition
Serving: 1cupCalories: 50kcalCarbohydrates: 10gProtein: 1gSodium: 300mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 0.5mg
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