Quick Fridge Pickled Vegetables: Easy, Fresh Flavor for Meals
A quick and easy recipe for fridge pickled vegetables that adds fresh flavors to your meals.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Condiments
- Method: Pickling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups assorted vegetables (carrots, cucumbers, bell peppers)
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 2 cloves garlic, crushed
- 1 teaspoon mustard seeds
- 1 teaspoon peppercorns
Instructions
- Wash and slice the vegetables into desired shapes.
- In a pot, combine vinegar, water, sugar, salt, garlic, mustard seeds, and peppercorns.
- Bring the mixture to a boil, stirring until the sugar and salt dissolve.
- Remove from heat and let cool for about 10 minutes.
- Pack the sliced vegetables into a clean jar and pour the pickling liquid over them.
- Seal the jar and refrigerate for at least 24 hours before consuming.
Notes
- For best flavor, let the pickled vegetables sit for a few days.
- Ideal as a side dish or topping for sandwiches.
Nutrition
- Serving Size: 1/2 cup
- Calories: 50
- Sugar: 4g
- Sodium: 600mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg