Quick Fridge Pickled Vegetables: Easy & Delicious Homemade Joy
Discover the joy of quick fridge pickled vegetables that add a burst of flavor to any meal.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Condiment
- Method: Refrigerating
- Cuisine: American
- Diet: Vegan
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
- Wash and slice the vegetables into bite-sized pieces.
- In a saucepan, combine vinegar, water, sugar, and salt; bring to a boil.
- Add mustard seeds, peppercorns, and garlic to the mixture.
- Pour the hot pickling liquid over the vegetables in a jar.
- 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
- Serving Size: 1/2 cup
- Calories: 25
- Sugar: 2
- Sodium: 300
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 1
- Protein: 1
- Cholesterol: 0
Keywords: Quick Fridge Pickled Vegetables, Pickles, Quick Pickling