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 FTW!

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!

 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!
5 from 3 votes
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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

Ingredients

  • 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 

Instructions

  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 311mg 13%
Potassium 141mg 4%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Sugars 2g
Vitamin A 54.3%
Vitamin C 6.5%
Calcium 2%
Iron 0.9%
* 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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Comments

  • 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

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

  • Sandi

    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

    We LOVE THIS RECIPE!

  • 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.

  • 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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