Description
This recipe for Fridge Pickled Radish & Vegetables offers a quick and easy method to create tangy, crisp pickled vegetables perfect for enhancing salads, sandwiches, and tacos. Using a simple vinegar-based brine infused with aromatic spices and optional fresh herbs, these pickles develop vibrant flavors after just 24 hours in the refrigerator, making them an ideal fresh and crunchy condiment.
Ingredients
Scale
Vegetables
- 1 cup radishes, thinly sliced
- 1 cup carrots, julienned
- 1 cup cucumbers, sliced
- 1/2 cup red onion, thinly sliced
Pickling Liquid
- 1 cup distilled white vinegar
- 1/2 cup water
- 3 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon whole black peppercorns
- 1 teaspoon mustard seeds
- 2 cloves garlic, smashed
- 1 bay leaf
Optional
- Fresh herbs like dill or thyme for added flavor
Instructions
- Prepare the Vegetables: Wash the radishes, carrots, cucumbers, and red onion thoroughly. Thinly slice or julienne them as specified to ensure even pickling and appealing presentation.
- Make the Pickling Brine: In a medium saucepan, combine distilled white vinegar, water, sugar, salt, whole black peppercorns, mustard seeds, smashed garlic, and bay leaf.
- Heat the Brine: Warm the mixture over medium heat, stirring occasionally until the sugar and salt fully dissolve. Once it reaches a simmer, remove from heat and allow it to cool for 5-10 minutes to prevent cooking the vegetables.
- Prepare the Jars: While the brine cools, ensure your glass jar(s) are clean and dry. You may choose to separate vegetables into multiple jars for different flavor combinations.
- Layer the Vegetables: Arrange the sliced radishes, carrots, cucumbers, and red onion inside the jar(s) in a visually pleasing layered pattern.
- Add the Pickling Liquid: When the brine has cooled slightly, carefully pour it over the vegetables, making sure they are completely submerged to ensure proper pickling.
- Enhance with Herbs (Optional): If desired, add fresh herbs like dill or thyme into the jar for an extra layer of flavor.
- Seal and Refrigerate: Seal the jar(s) tightly with lids and place them in the refrigerator. Let the vegetables pickle for at least 24 hours, though 3-5 days will deepen the flavors.
- Serve and Enjoy: Use these tangy pickled radishes and vegetables as a bright side dish, a crisp salad topping, or a flavorful addition to sandwiches and tacos.
Notes
- For best flavor, allow pickles to marinate for 3-5 days before consuming.
- Ensure vegetables are fully submerged in brine to prevent spoilage.
- You can adjust sugar and salt quantities to taste if you prefer sweeter or saltier pickles.
- Use sterilized jars to extend refrigerator shelf life.
- These fridge pickles can typically be stored refrigerated up to 2-3 weeks.
