Side dishe for 4

Quick Fridge Pickled Vegetables

Name: Quick Fridge Pickled Vegetables
Total time: 17 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup vinegar; 1/2 cup water; 1/2 cup shredded carrots; 1/2 cup shredded radish; 1/3 english cucumber; 1/2 red onion; 1 clove garlic; 1 tbsp chopped green onion; 1/2 tsp sea salt; 1/2 tsp sugar; 1/4 tsp dried oregano leaves

$2.36for 417 minServes 4

Carrots, radish, cucumber, onion, and garlic soak in a warm sweet-tart vinegar brine for quick refrigerator pickles.

Photo: peasandcrayons.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Carrots, 0.15 lb$1.09/lb typical	0.15 lb	$0.15Typical price
	Radishes, 0.15 lb$1.99/lb typical	0.15 lb	$0.31Typical price
	Cucumbers, 0.25$0.89 each typical	0.25	$0.30Typical price
	Red onions, 0.5 lb$1.49/lb typical	0.5 lb	$0.74Typical price
	Garlic, a little$0.75 each typical	a little	$0.08Typical price
	Green onions, a little$1.19 each typical	a little	$0.07Typical price
Total for the servings shown		$2.36

Swaps

Swap carrots for sweet potatoesabout $0.20/lb more at typical prices
Swap red onions for onionsabout $0.20/lb less at typical prices

Pantry staples you likely have

VinegarSalt and pepperSugar and brown sugarDried herbs, spices and seasoning blends

Not included in the cost.

17 minstart to table
Easydifficulty
4servings as written
$typical cost tier

American Vegetarian Vegan Dairy-free Gluten-free Budget Side dishes

Typical price

$0.59 per serving$2.36 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 cup vinegar
1/2 cup water
1/2 cup shredded carrots
1/2 cup shredded radish
1/3 english cucumber
1/2 red onion
1 clove garlic
1 tbsp chopped green onion
1/2 tsp sea salt
1/2 tsp sugar
1/4 tsp dried oregano leaves

Steps

Combine the vinegar, water, salt, sugar, and oregano in a small saucepan.
Bring the brine to a simmer over medium heat for 2 minutes.
Pack the carrots, radish, cucumber, red onion, garlic, and green onion into a heatproof container.
Pour the warm brine over the vegetables.
Let the vegetables stand for 2 minutes.
Refrigerate the pickles for 10 minutes before using.