Description
A vibrant mix of quick pickled vegetables that add crunch and zest to any meal.
Ingredients
Scale
- 1 cup vinegar (white or apple cider)
- 1/2 cup water
- 1/2 cup shredded carrots
- 1/2 cup shredded radish
- 1/3 English cucumber (cut into matchsticks)
- 1/2 red onion (sliced thin)
- 1 clove garlic (minced)
- 1 tablespoon chopped green onion
- 1/2 teaspoon sea salt
- 1/2 teaspoon sugar (optional)
- 1/4 teaspoon dried oregano
Instructions
- Wash and dry your mason jar thoroughly.
- Slice your vegetables into uniform matchsticks or thin strips.
- Bring vinegar and water to a gentle boil in a medium saucepan.
- Stir in green onion, garlic, sea salt, oregano, and optional sugar until dissolved.
- Remove from heat and let cool slightly, then pack sliced veggies tightly into the mason jar.
- Pour the cooled brine over the packed veggies and let cool to room temperature before sealing and refrigerating.
Notes
These pickles last up to two weeks in the fridge, and their flavor intensifies over time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 30
- Sugar: 2g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: pickled vegetables, quick pickling, side dish, healthy recipe, vegetarian