Print

Quick Fridge Pickled Vegetables: Easy & Delicious Homemade Joy

Quick Fridge Pickled Vegetables

Discover the joy of quick fridge pickled vegetables that add a burst of flavor to any meal.

Ingredients

Scale
  • 2 cups assorted vegetables (carrots, cucumbers, bell peppers)
  • 1 cup vinegar (white or apple cider)
  • 1 cup water
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1 teaspoon mustard seeds
  • 1 teaspoon peppercorns
  • 2 cloves garlic, smashed

Instructions

  1. Wash and slice the vegetables into bite-sized pieces.
  2. In a saucepan, combine vinegar, water, sugar, and salt; bring to a boil.
  3. Add mustard seeds, peppercorns, and garlic to the mixture.
  4. Pour the hot pickling liquid over the vegetables in a jar.
  5. Let cool, then refrigerate for at least 1 hour before serving.

Notes

  • These pickled vegetables will last for up to two weeks in the refrigerator.
  • Feel free to experiment with different vegetables and spices.

Nutrition

Keywords: Quick Fridge Pickled Vegetables, Pickles, Quick Pickling