Quick Fridge Pickled Vegetables

Quick Fridge Pickled Vegetables make the ultimate topping for tacos, burgers, and more! Featuring a blend of carrots, cucumber, radish, and onion, this healthy recipe is fast and flavorful!

Quick Fridge Pickled Vegetables make the ultimate topping for tacos, burgers, and more! Featuring a blend of carrots, cucumber, radish, and onion, this healthy recipe is fast and flavorful!

So y’all are totally used to me losing my mind over veggies around here, but HOLY COW THESE VEGGIES!

I’m 110% sure these pickled veggies are the ultimate condiment. Paul and I ate the ENTIRE JAR in a single afternoon. I had to immediately make more just so they could spend some actual time in the fridge; they didn’t make it the first time! Looking back it was the most glorious food day. I made shrimp tacos and served them up with a mountain of slaw and pickled veggies (hellooooo lunch!) then turned around and made another round of veggie tacos for dinner because we could not keep away from the pickled veg.

So I guess in addition to my veggie problem, I clearly have a taco problem too. And a cheese problem, but everrrrryone is well aware of that obsession by now!

I just love eating. Eating is my favorite.

Quick Fridge Pickled Vegetables make the ultimate topping for tacos, burgers, and more! Featuring a blend of carrots, cucumber, radish, and onion, this healthy recipe is fast and flavorful!

 Quick Fridge Pickled Vegetables


So I’m sure by now you’re wondering what on earth you’re supposed to put these on?

The short answer? Everything! Choose your favorite from the list below based on what you have available or what fits your diet.

The list goes on and on! Ok I’m officially forcing myself to stop talking now because you need this recipe NOW! Have at it, yo!

Quick Fridge Pickled Vegetables make the ultimate topping for tacos, burgers, and more! Featuring a blend of carrots, cucumber, radish, and onion, this healthy recipe is fast and flavorful!
4.94 from 15 votes

Quick Fridge Pickled Vegetables

Quick Fridge Pickled Vegetables make the ultimate topping for tacos, burgers, and more! Featuring a blend of carrots, cucumber, radish, and onion, this healthy recipe is fast and flavorful!

Course Side Dish
Cuisine American
Keyword Quick Fridge Pickled Vegetables
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Servings 4 servings
Calories 33 kcal
Author Jenn Laughlin – Peas and Crayons


  • 1 cup  vinegar*
  • 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 (skip for whole30)
  • 1/4 tsp dried oregano leaves 


  1. Wash and dry a medium-large mason jar.
  2. If you’re not using pre-shredded carrots and radish, slice into matchsticks along with your cucumber. I use the slicer on my cheese + veggie grater/slicer to slice the radish and cuke in to thin slices, then chop lengthwise into thin strips. It’s so super speedy!
  3. Bring water and vinegar to a boil in a medium saucepan.
  4. Add green onion, garlic, sea salt, oregano, and sugar. Stir until sugar dissolves and remove from heat. Allow pot to cool 5-10 minutes.

  5. Place the veggies in your mason jar and slowly pour the hot vinegar mixture over the veggies. If you’d like to enjoy them slightly al dente (vs. soft) feel free to let the liquid cool even more before adding it to the jar.

  6. Allow your jar to cool to room temperature then slap on the lid and pop in the fridge. That’s it!

  7. They can be enjoyed that very day and will be a bit more slaw-like and al dente at first. The longer these tasty veggies sit in the fridge the more flavors will intensify and the more they’ll soften up too!

Recipe Notes

Want some crazy spicy pickled veggies all up in your face? add some sliced jalapeños to the mix! The seeds and center of the jalapeños will control the heat.

* I used a half white wine vinegar and half seasoned rice vinegar since that was all I had handy. You can use rice vinegar, white wine vinegar, apple cider vinegar, or any combination of the three.

Nutrition Facts below are an estimate gathered using an online recipe nutrition calculator. Adjust as needed.

Nutrition Facts
Quick Fridge Pickled Vegetables
Amount Per Serving
Calories 33
% Daily Value*
Sodium 311mg14%
Potassium 141mg4%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Vitamin A 2715IU54%
Vitamin C 5.4mg7%
Calcium 20mg2%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Quick Fridge Pickled Vegetables make the ultimate topping for tacos, burgers, and more! Featuring a blend of carrots, cucumber, radish, and onion, this healthy recipe is fast and flavorful!

So I totally need to take a moment and gush about the amazing little gadget that I used to slice my veggies super thin. This easy-to-use grater kit (affiliate) acts as both a cheese grater, mandolin, and veggie slicer! I use mine at least one or twice a day and it saves me so much prep time it’s ridiculous.

love jalapeños?

These totally tasty quick fridge pickled vegetables were inspired by my beloved fridge pickled jalapeño recipe <— another must-try! We have a jar sitting in the fridge at all times and during the Spring/Summer I have no less than 6 jalapeño plants churning out fiery peppers so I’m never without my pickled pepper fix.

I have a feeling I need to start growing radish, onion, cucumber, and carrots in the garden this year so I can make buckets of these pickled veggies too!

Quick Fridge Pickled Vegetables make the ultimate topping for tacos, burgers, and more! Featuring a blend of carrots, cucumber, radish, and onion, this healthy recipe is fast and flavorful!
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Recipe Rating


  • Lissy

    Should the liquid cover the veggies completely?

    • Hi Lissy! The pickling liquid should cover the veggies. If I wind up cutting more veggies than usual I’ll sometimes just add an extra splash of vinegar and water.

  • Jeri Bitney

    5 stars
    Wonderful flavor! Where did you find that great jar?

    • Thanks Jeri! The jar was from target and last time I was there they still had them. xo

  • Debbie Richardson

    Hi sounds great. Can other vegetables be added like zucchini or yellow squash?

    • Hi Debbie! I’ve never pickled squash before but if you’ve had it before and enjoyed it – this method would probably work great!

  • Jamie Fox

    Question I made this with white vinegar after it cooked and sat in the fridge for a few hours the vinegar taste intensified. What can I add to cut it with out ruining the pickle?

    • Hi Jamie! A little sweetener can cut the tartness or you could try pouring out just a little of the vinegar and replacing it with filtered water.

  • Cindy Martin

    I loved this but would add a pinch more sugar to offset the tartness of the vinegar.

  • Crystal Ehresmann

    My whole jar turned pink, from the red onions I think. Does that happen to you? They still taste delicious, they just aren’t as colorful. Thanks for the recipe!

    • Hey Crystal! We usually eat them all before that happens but yes – totally normal! They’ll start to give up color into the pickling liquid as time goes on but man are they delicious! xoxo

  • Rosemary

    Do you remove the seeds from the cucumber ?

    • Hi Rosemary! I use English cucumbers which barely have seeds so I leave them as is. For a conventional cucumber simply scoop or slice out the seeds in the center and you’re good to go! xo

  • Collin

    5 stars
    I switched it around a little and didn’t add the radishes and forgot the fresh garlic subbed powdered. Good flavor but powdered garlic just isn’t the same. Very delicious hard to sit around and give it time to rest. Just had it on chicken tacos will be using this recipe often!

  • Gloria

    5 stars
    Love the recipes got to try some

  • Joy

    Have you tried this with balsamic vinegar?

    • Hi Joy! I haven’t. The flavor seems a bit too strong and may overpower the veggies? If you get a chance to experiment let me know!

  • AMY

    5 stars
    Loved this quick fridge pickle! Made it last night and had it for lunch today in a sandwich, absolutely delicious. I didnt have any green onions or radish , so swapped in with some red cabbage! Worked perfect- very pretty hot pink in colour too : )
    Also – yes to pop in some chilli/jalapeno!

  • Jen

    5 stars
    This looked so yummy, I just had to try it! I spralized my cucumber, radish, and red onion. Made it so easy to get the perfect shape/size. This was great, and I see myself making it again in the future.

    • Ohmygosh LOOOVE the spiralized veggies here! Thanks Jen!

  • Robyn

    What to do if I would like this to be sweet recipe?

    • Hi Robyn! Do you mean like a sweet candied pepper recipe where they add a bunch of sugar to “candy” and sweeten the veggies?

  • Jason

    I’m trying the recipe today but I have a question – due to limited space in my refrigerator – can this recipe be modified to be shelf stable and stored in the pantry until needed?

    • Hey Jason! What you’ll want to do in that case is look for is a traditional canning method that includes sterilizing and boiling the jar to create a safe seal on the veggies. Youtube has some really great tutorials! I haven’t tried my hand at classic shelf stable canning yet but I’m excited to try it this summer! xo

  • Sylvia

    So looking forward to tasting this!
    I just finished making it and I do think I next time I need to slice them way thinner.

    So, I will try them out tomorrow and can’t wait!!

    • Aw yay! Hope they’re amaaazing tomorrow! Thanks Sylvia!

  • Paulette

    How long do these last. I like doing up batches of pickles for future eating nv

    • Hi Paulette! I think they’ll keep for a few weeks when “fridge pickled” and even longer if canned traditionally! We devour ours so fast, haha!

  • Liz

    5 stars
    I have SO many vegetables in the fridge right now and I’ve been trying to find a way to use them up! This is perfect!

    • Yay! Get your fridge pickle on, Liz! xoxo

  • Lucy Parissi

    5 stars
    This is just the kind of recipe I make over and over again for my family – fun, colourful, easy and versatile. Thanks for sharing it. oh and putting it with fish is a great idea.

  • Mike

    4 stars
    Hi Jenn, LOVE your recipes! For my pickling, I use Apple Cider Vinegar with Mother and I keep my veggies very chunky. Each piece is a bite to be savored. I especially like Radishes cut in half or quarter the large ones, Cauliflower and beets are also yummy additions. I often add Turmeric which throws the color off but adds extra flavor and antioxides.

    • Thanks Mike! Love the idea of adding beets and cauliflower to the pickling party, haha! The great thing about pickled veggies is that you can make them any shape/size you’d like too. I love them thin like this for topping burgers and tacos and chunky when served up as a side dish. So good!

  • Thank you…this recipe sounds really good. I think I’ll give it a try this weekend.

  • Marie

    Can these be canned for longer storage time?

  • Lori Chambers

    I cannot wait to try. Have you used vidalia onion before?? I love relishes with everything!

    • Ooh I haven’t tried Vidalia yet but I bet it’s tasty too!

  • This looks so good! What a great way to enjoy veggies in a different way!

  • Linda

    5 stars
    This looks so good I made 2 jars , not a sweet jar of veggies but it’s good, easy to make. I will enjoy it.

  • Joyce Thies

    I am going to make this recipe, thank you for sharing


    Joyce Thies

  • Cynthia

    5 stars
    It was my first pickling experience. I used a quart jar and the liquid filled to the halfway point. I’m hoping the veggies break down or I will invert the jar. I don’t know how it’ll turn out but it is certainly pretty.

    • So excited you’re making the veggies Cynthia! You can use a long spoon to stir them into the hot liquid to help them all tenderize or invert the jar once tightly sealed. xoxo

  • Casey

    How long are these safe to keep in the fridge and eat? A week? Three weeks? Looks so good!

    • Hey Casey! We usually finish ours within the week! I’ve been researching my face off when it comes to fridge pickling shelf life and there are so many conflicting timelines out there. The most recent article I read said up to 2 weeks. Hope this helps! xo

  • Joanne

    How long will they stay in fridge. I want to give at Christmas gifts but don’t want to be making at the last minute

    • Hi Joanne! For this particular recipe, we typically devour ours within the week. The veggies get softer over time and I like them with a little bite/crunch to them!

  • Diane N

    Do you think this could possibly be fermented for several days at room temperature,and then refrigerate?

    • Hi Diane! I’ve never fermented veggies before so I’m not sure!

  • Jillian

    5 stars
    Yum, I love anything pickled during the summer. This is a great recipe!

  • Sandi

    5 stars
    I didn’t know you could pickle vegetables so easily. Thank you so much for this post. I can’t wait to try this.

    • Dude it is SO SO easy! Can’t wait for you to try it, Sandi!

  • Paula

    How long can these keep in the fridge for? Thanks

    • Hey Paula! I haven’t read up on the 2018 food safety guidelines yet this year but ours usually last a week before we’ve devoured them all! 🙂 xoxo

  • Rachel

    5 stars

  • Donna Jean Pietri

    Can red cabbage be added to this?

  • I clicked through from Pinterest and keep showing this to all the other people in the room right now. “Look. LOOK. Doesn’t that look amazing?? Like on tacos? or a BURGER???” I think I’m hungry. Making this soon!!!

  • Teresa

    Question – how long will this keep in the fridge, and, also – can the “vinegar mixture” be reused in the next batch?

    • Hey Teresa! My preference is to start over with the vinegar mixture each time, especially since fresh garlic is used – I think that’s safest! Personally I’ve kept a fresh batch of my fridge pickled veggies in my fridge for a month, though I usually end up devouring them within a week or two! (I put them on everrrrrything haha!) Since food safety regulations are updated each year I always suggest for everyone to check out https://www.foodsafety.gov for the current tips/tricks for storage and shelf life.

      • Grants Wife

        5 stars
        This looks amazing!
        We’re off to a big family BBQ in two weeks time so this is perfect! Thank you for sharing!

  • MAE

    Do you think the recipe would work without the garlic?

    • Absolutely! You could even try coriander as a tasty alternative or simply go without.

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