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
VEGAN :: VEGETARIAN :: PALEO :: GLUTEN-FREE
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.
- Tacos
- Grilled Chicken
- Fish
- Steak
- Tofu
- Sandwiches
- Burgers
- Veggie Burgers
- Bahn Mi
- Rice Bowls
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
Ingredients
- 1 cup vinegar*
- ½ cup water
- ½ cup shredded carrots
- ½ cup shredded radish
- ⅓ English cucumber (cut into matchsticks)
- ½ red onion (sliced thin)
- 1 clove garlic, minced
- 1 TBSP chopped green onion
- ½ tsp sea salt
- ½ tsp sugar (skip for whole30)
- ¼ tsp dried oregano leaves
Instructions
- Wash and dry a medium-large mason jar.
- 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!
- Bring water and vinegar to a boil in a medium saucepan.
- Add green onion, garlic, sea salt, oregano, and sugar. Stir until sugar dissolves and remove from heat. Allow pot to cool 5-10 minutes.
- 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.
- Allow your jar to cool to room temperature then slap on the lid and pop in the fridge. That’s it!
- 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!
Notes
Nutrition
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!
If you get a chance to try these Quick Fridge Pickled Vegetables, let me know!
Leave me a comment here (LOVE checking those daily!) and tag @PEASandCRAYONS on Instagram so I can happy dance over your tasty creations.
I can’t wait to see what you add these vibrant veggies to!
Questions & Reviews
Pickles veggies for sandwich toppings is my favorite. This was a great recipe for getting started!
So super glad you enjoyed them!
All I could taste is vinegar. Not for me.
I appreciate the info I love pickling I’ve started doing everything myself but wasn’t sure of the vinegar s it’s trial and error thanks again
Happy to help! xo
It looks like just the Recipe I have been looking for!
As we are diabetic,
I am wondering whether you have tried a sugar substitute such as monk fruit?
I am going to give it a try today
Hi Twila! You can absolutely use a sugar substitute that works for you. Sometimes I just skip it entirely. Hope you adore the pickled veggies as much as I do!
Super quick and yummy pickles
So glad you enjoyed them Mea!
Hi there! Is the vinegar water mix supposed to cover the veg? Mine barely covers half of it! I used a large mason jar, as recommended.
Recipe was easy to follow! Just confused on the liquid to veg ratio.
Hi Katie! When you pack the thinly sliced veg down the liquid should cover at least 3/4 the veggies if not more but it doesn’t need to cover all the veggies for a light quick pickle flavor. I always stir mine up before serving and they’ve been great every time. For quick troubleshooting – did you slice them the same way/size? Did you pack the cups with veggies when you measured them or is it possible a little extra vegetables were added? Both of those could be the culprit here. The easy fix is to just pour some more vinegar/water on top – no need to heat it, just simply add what you need/want. Hope this helps!
Hello! Do you know if I am able to can this recipe to preserve for the year?! Either way, thank you so much!
Hi Jessica! Hi Lee! I don’t have any experience with traditional canning yet, but the website Simply Canning appears to have tons of in depth tutorials that you could apply to these tasty pickled veggies.
Thank you so much for the awesome recipe! Anytime I can create something with this much flavor and color… I’m in! Lol
I ALWAYS HAVE PICKLED VEGGIES IN THE FRIDGE,,,,I SERVE IT UP WITH THE GREENS THAT SURROUND THE CAULIFLOWER WHICH I CHOPPED….NO BODE SEEM TO KNOW THAT THE OUTER CAULIFLOWER LEAVES S SO TASTY……YOU MUST MENTIO THIS IN YOUR BLOG….THANKS QUERINO
Can you use peppers or celery
Love it with jalapeño peppers! I have a post on pickling them here and you can also add it to the mix in this particular blend (so good!) — I also like adding sliced banana peppers or serrano peppers when I have them. I haven’t tried celery pickled yet.
Just made my second batch in a week. Even made an extra smaller jar to give my mom. So easy, so delicious.
Me encantó la ensalada de tomates con pepinos.
How long are these good for in fridge?
Hi Krystal! Mine are usually devoured within the week. I like them when they still have a little “al-dente” crunch to them so I make just what I need for the week but I’m sure the brine can help them last a little longer than that!
Thank you. I love each recipe. You have an amazing selection of super yummy healthy recipes<3
So glad you’re loving the recipes — thank you!!
Hello
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.
Thank you!
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
How long will they last in the frig, asuming they do not get eaten the same day!?🙂
Hi Dawn! These are good for a few weeks in a lidded jar in the fridge.
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!
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.
I loved this but would add a pinch more sugar to offset the tartness of the vinegar.
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
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
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!
Love the recipes got to try some
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!
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!
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!
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?
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
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!
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!
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
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.
Thank you Lucy!
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.
Hope you adore them, Susan!
Can these be canned for longer storage time?
Yes absolutely!
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!
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.
I am going to make this recipe, thank you for sharing
Sincerely
Joyce Thies
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
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
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!
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!
Yum, I love anything pickled during the summer. This is a great recipe!
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!
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
We LOVE THIS RECIPE!
Yay!!! Thank you Rachel!
Can red cabbage be added to this?
Absolutely Donna!
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!!!
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.
This looks amazing!
We’re off to a big family BBQ in two weeks time so this is perfect! Thank you for sharing!
Do you think the recipe would work without the garlic?
Absolutely! You could even try coriander as a tasty alternative or simply go without.