Description
A quick and easy recipe for fridge pickled radishes and mixed vegetables, combining crisp radishes, carrots, cucumbers, and red onions in a tangy, flavorful vinegar brine. Perfect as a refreshing side dish, salad topping, or sandwich accompaniment, these pickles develop the best flavor after a few days in the refrigerator.
Ingredients
Scale
Vegetables
- 1 cup radishes, thinly sliced
- 1 cup carrots, julienned
- 1 cup cucumbers, sliced
- 1/2 cup red onion, thinly sliced
Pickling Brine
- 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 the radishes and red onion, julienne the carrots, and slice the cucumbers as instructed.
- Make the Pickling Brine: In a medium saucepan, combine distilled white vinegar, water, sugar, salt, whole black peppercorns, mustard seeds, smashed garlic cloves, and bay leaf.
- Heat the Brine: Place the saucepan over medium heat and stir occasionally until the sugar and salt completely dissolve. Allow the mixture to come to a simmer, then remove it from heat and let cool for 5-10 minutes.
- Prepare the Jars: While the brine cools, select clean, dry glass jars. You may use one or multiple jars depending on how you want to separate the vegetables.
- Layer the Vegetables: Neatly layer the sliced and julienned radishes, carrots, cucumbers, and red onion into the jar(s) in an arrangement that looks appealing.
- Pour in the Brine: Once the pickling liquid has cooled slightly (warm but not hot), carefully pour it over the vegetables ensuring they are fully submerged to prevent spoilage.
- Add Herbs (Optional): If desired, tuck fresh herbs like dill or thyme into the jar for extra flavor dimension.
- Seal and Refrigerate: Seal the jar(s) tightly with lids and place them in the refrigerator to chill. Allow the pickles to develop flavor for at least 24 hours, preferably 3-5 days for optimal taste.
- Serve and Enjoy: Use your homemade fridge pickled vegetables as a zesty side, salad topper, or flavorful addition to sandwiches and tacos.
Notes
- Ensure the vegetables are fully submerged in the brine to avoid spoilage.
- Use fresh, crisp vegetables for the best texture and flavor.
- The pickles will be best after 3-5 days in the fridge but can be consumed after 24 hours.
- Store pickles in the refrigerator and consume within 2-3 weeks for best quality.
- Adjust sugar and salt levels to taste depending on dietary preferences.
