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–+ servings

Quick Fridge Pickled Vegetables

A quick and easy recipe for pickling vegetables in the fridge, perfect for adding flavor to meals.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 50
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 cups Mixed Vegetables (carrots, cucumbers, radishes)
Pickling Liquid
  • 1 cup Vinegar White or apple cider vinegar
  • 1 cup Water
  • 2 tablespoons Sugar Optional for sweetness
  • 1 tablespoon Salt Kosher or sea salt
Spices
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Black Peppercorns
  • 1 teaspoon Red Pepper Flakes Optional for heat

Method
 

Preparation
  1. Prepare the vegetables by washing and cutting them into bite-sized pieces.
  2. In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil.
  3. Add mustard seeds, black peppercorns, and red pepper flakes to the boiling liquid.
  4. Pour the hot pickling liquid over the prepared vegetables in a jar.
  5. Let cool to room temperature, then refrigerate for at least 1 hour before serving.

Nutrition

Serving: 1servingCalories: 50kcalCarbohydrates: 10gProtein: 1gSodium: 200mgPotassium: 150mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 0.5mg

Notes

These pickled vegetables can be stored in the refrigerator for up to 2 weeks.

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