Description
A delicious and tangy pickled vegetable recipe perfect for salads and sandwiches.
Ingredients
Scale
- 1 cup vinegar
- 1/2 cup water
- 1 clove garlic, minced
- 1/2 tsp sea salt
- 1/2 tsp sugar (optional)
- 1/4 tsp dried oregano
- 1/2 cup shredded carrots
- 1/2 cup shredded radish
- 1/3 English cucumber, matchsticks
- 1/2 red onion, thinly sliced
- 1 TBSP chopped green onion
Instructions
- Combine vinegar, water, garlic, salt, sugar, and oregano in a saucepan. Heat until dissolved.
- Pack carrots, radish, cucumber, red onion, and green onion into a jar.
- Pour brine over vegetables, ensuring they are submerged.
- Seal jar and refrigerate for at least 24 hours before enjoying.
Notes
- These pickled vegetables can last for several weeks in the refrigerator.
- Feel free to add other vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Condiments
- Method: Refrigerator Pickling
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 50
- Sugar: 1
- Sodium: 200
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 2
- Protein: 1
- Cholesterol: 0