Dinner

Quick Fridge Pickled Vegetables Recipe

Name: Quick Fridge Pickled Vegetables Recipe
Prep time: 7 min
Cook time: 10 min
Total time: 17 min
Cuisine: American
Ingredients: 1 cup vinegar; 1/2 cup water; 1 clove garlic, minced; 1/2 tsp sea salt; 1/2 tsp sugar (optional); 1/4 tsp dried oregano; 1 TBSP chopped green onion; 1/2 cup shredded carrots; 1/2 cup shredded radish; 1/3 English cucumber (cut into matchsticks); 1/2 red onion (thinly sliced)

ByHarper Ellington January 12, 2026January 12, 2026

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Introduction

Quick fridge pickled vegetables are a simple and refreshing way to add a tangy crunch to your meals. Ready in just 17 minutes, this recipe transforms everyday veggies into a delightful snack or condiment.

A clear glass jar filled with a colorful mix of thinly sliced vegetables in layers: bright orange carrot shreds on the bottom, followed by white strips of radish, green cucumber sticks, and purple beetroot slices scattered throughout. The vegetables look fresh and slightly shiny, showing a light pickling liquid around them. A woman's hand holds the jar from the side, the background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup vinegar
1/2 cup water
1 clove garlic, minced
1/2 tsp sea salt
1/2 tsp sugar (optional)
1/4 tsp dried oregano
1/2 cup shredded carrots
1/2 cup shredded radish
1/3 English cucumber, cut into matchsticks
1/2 red onion, thinly sliced
1 TBSP chopped green onion

Instructions

Step 1: Thoroughly wash and dry a medium-large mason jar to ensure cleanliness and proper sealing.
Step 2: Slice the vegetables into matchsticks if they are not already shredded or thinly sliced for even pickling.
Step 3: In a medium saucepan, combine the vinegar and water; bring to a boil. Add the minced garlic, chopped green onion, sea salt, dried oregano, and sugar if using; stir until dissolved. Remove from heat and allow the brine to cool for 5 to 10 minutes.
Step 4: Place the prepared vegetables into the clean mason jar, then carefully pour the hot brine over them until fully submerged.
Step 5: Let the jar cool to room temperature before covering with the lid. Refrigerate for at least a few hours before serving to allow flavors to develop.

Tips & Variations

For a spicier kick, add a sliced jalapeño or a pinch of red pepper flakes to the brine.
Use apple cider vinegar for a slightly sweeter tang compared to white vinegar.
Substitute or add other vegetables like bell peppers or cauliflower florets for variety.
Make sure vegetables are fully submerged in brine to ensure even pickling and prevent spoilage.

Storage

Store the pickled vegetables in the refrigerator in a sealed jar. They will keep well for up to 2 weeks. For best flavor, allow them to pickle for at least 24 hours before eating. Consume within the storage time to enjoy optimal taste and crunch. Reheat is not necessary as these are best served chilled or at room temperature.