Quick Fridge Pickled Radish & Vegetables
A simple and vibrant recipe for quick fridge pickled radish, cucumbers, and carrots that enhances any meal with a zesty crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Condiment
- Method: Refrigeration
- Cuisine: International
- Diet: Vegan
Ingredients
Scale
- 1 cup radishes, sliced
- 1 cup cucumbers, sliced
- 1 cup carrots, julienned
- 1 cup vinegar (white or apple cider)
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds (optional)
- 1 teaspoon peppercorns (optional)
- 1 clove garlic, smashed (optional)
Instructions
- Mix the pickling liquid: In a bowl, mix vinegar, water, sugar, and salt until thoroughly dissolved.
- Add the flavor: If you’re adventurous, throw in the mustard seeds, peppercorns, and smashed garlic.
- Prepare the veggies: Pack the sliced radishes, cucumbers, and carrots into a clean jar.
- Pour the pickling liquid over the packed vegetables.
- Seal the jar tightly and refrigerate for at least one hour.
- Enjoy your creation! These can be enjoyed within a week.
Notes
These quick pickles are perfect for tacos, grilled meats, or salads. Store in the fridge for up to a week.
Nutrition
- Serving Size: 1 serving
- Calories: 30
- Sugar: 2g
- Sodium: 400mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Find it online: https://cookingwithmayaa.com/quick-pickled-radish-vegetables/