Description
Transform ordinary vegetables into a vibrant and tasty addition to any meal with this easy refrigerator pickled vegetables recipe. Bursting with color and crunch, these tangy pickles are perfect as snacks, toppings, or a refreshing side dish. In just a few steps, you’ll have a jar full of deliciousness ready to elevate your dining experience.
Ingredients
Scale
- 2 carrots, sliced
- 2 small cucumbers, sliced
- 1 cup radishes, sliced
- 1 red onion, thinly sliced
- 1 cup white or apple cider vinegar
- 1 cup filtered water
- 2 tbsp sugar
- 1 tbsp kosher salt
Instructions
- Wash and slice the carrots, cucumbers, radishes, and red onion.
- In a saucepan over medium heat, combine vinegar, water, sugar, and salt. Stir until dissolved and simmer lightly.
- Layer the vegetable slices in clean glass jars creatively.
- Pour the hot brine over the vegetables until fully submerged. Leave room at the top for expansion.
- Seal the jars tightly; let them cool at room temperature for one hour before refrigerating overnight.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 60g
- Calories: 25
- Sugar: 3g
- Sodium: 350mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 0g
- Cholesterol: 0mg