Fridge Pickled Radish & Veggies: Crunchy & Flavorful Delight Recipe
This recipe for Fridge Pickled Radish & Veggies offers a crunchy and flavorful delight that brings a tangy, refreshing twist to your meals. Quick and easy to prepare, these pickled vegetables combine carrots, cucumber, radish, and onion with a balanced brine of vinegar, water, garlic, sea salt, oregano, and a touch of sugar. Perfect as a snack, side dish, or topping, they add vibrant color and zest to your culinary repertoire.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 1 medium-large mason jar (about 4 cups of pickled vegetables) 1x
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 2 carrots – sliced into matchsticks or use pre-shredded for convenience
- 1 cucumber – any variety; zucchini can be used as a substitute
- 1 bunch radish – adds a peppery crunch and vibrant color; bell peppers can be used as a sweeter substitute
- 1/2 onion – adds savory depth; green onions or shallots are milder alternatives
Brine
- 1 cup vinegar – white, apple cider, or rice vinegar
- 1 cup water – to dilute the vinegar for a balanced brine
- 2 cloves garlic – for a flavorful boost; add more for stronger taste
- 1 tablespoon sea salt – enhances all flavors
- 1 teaspoon oregano – adds an herbal note; can substitute dill or basil
- 1 tablespoon sugar – balances acidity; honey or agave can be natural sweetener alternatives
Instructions
- Clean the jar: Begin by washing and thoroughly drying a medium-large mason jar to ensure it’s clean and free of any contaminants.
- Prepare the vegetables: Slice the carrots and cucumber into matchsticks or thin strips. You can also pre-shred carrots for convenience. Pack these along with the radishes and onion generously into the prepared mason jar.
- Make the brine: In a saucepan, combine water and vinegar and bring to a gentle boil. Add the garlic cloves, sea salt, oregano, and sugar; stir continuously until the salt and sugar have completely dissolved and the mixture is clear and fragrant.
- Cool and pour brine: Remove the brine from heat and allow it to cool for 5 to 10 minutes. Pour the cooled brine carefully over the vegetables in the mason jar, ensuring they are fully submerged.
- Seal and refrigerate: Let the jar sit at room temperature until it cools down to prevent condensation and spoilage. Once cool, seal the jar with its lid tightly and place it in the refrigerator.
- Serve: After a few hours or overnight, your crunchy and tangy fridge pickled radish and veggies are ready to enjoy as a tasty addition to sandwiches, salads, or as a standalone snack.
Notes
- For a spicier version, add sliced jalapeños or chili flakes to the brine.
- Use a clean, sterilized jar to extend shelf life and prevent contamination.
- These pickled veggies can be stored in the refrigerator for up to 2 weeks.
- Try experimenting with different herbs like dill, thyme, or basil for varied flavor profiles.
- If you prefer a sweeter pickle, increase the sugar or substitute with honey or agave syrup.
Keywords: fridge pickled radish, quick pickled vegetables, crunchy pickles, easy pickled veggies, healthy snack, refrigerator pickles
