How To Quick Pickle Green Mango, Carrot and Daikon Radish in The Fridge
Quick pickled veggies straight from the fridge are one of the simplest things to make to add some zing to your salads.
If you have been following my blog then you probably know that our kitchen is the heart of our home. There is always something going on in there. Therefore, I am feeling so blessed that our new kitchen has so much space with massive doors that lead to a side porch. Can't wait until we have our first cookout ;)
But let's talk pickles again. Until recently, quick pickling was something entirely new to me. Since I am more a fan of fermented foods for their probiotic effect, variation keeps your diet interesting, right?
And we actually enjoyed the tangy flavor and crispiness of quick pickled veggies.
Quick Pickles aka Refrigerator Pickles?
This quick pickle method is a great way to preserve a lot of vegetables from the market or your garden. While the basic recipe I used below turned out great, it was the first experiment, so there is room for improvement.
You can play around with different kinds of vinegar and next time I'll definitely add some herbs too.
The benefit from quick pickles is that the veggies stay nice and crisp while giving them the lovely pickled flavor. Furthermore, no canning needed.
Refrigerator pickles are simply vegetables that are pickled in any kind of vinegar, water, sugar, and salt and then kept in the fridge to pickle for a few days. Easy-peasy and super delicious. I loved the green mango. Next time I'm making one with only green mango and some herbs. Yum.
Ingredients
For the veggies
- 2 carrots
- 1 green mango
- 1 Daikon radish
FYI: you can use any other veggies you like. Just make sure to use the freshest ingredients for pickling!
For the pickle juice
- 4 cups water (slightly warmed to dissolve salt)
- 3 tbsp raw sugar (optional)
- 2 tbsp sea salt
- 1/3-1/2 cup apple cider vinegar (ACV) or any other vinegar you prefer
FYI: This juice recipe makes enough liquid for about 2 pounds or 1 kg of veggies.
Directions
Julienne the veggies. Set aside.
Crush the sea salt grains using a pestle and mortar until fine. Combine all the pickle juice ingredients in a jar. Close the lid and shake until the salt and sugar are completely dissolved.
Add the veggies to a clean jar with a lid and submerge them in the pickle juice! Pickle in the fridge for 2-3 days before using!
Happy pickling ;)
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PICTURE(s) TAKEN WITH NIKON D5600
Awesome recipe! I'm also a fan of fermenting and all the health benefits involved. Do you know if quick pickling has similar health benefits, or what happens to the nutritious value in the process? I do agree that fermented foods ad a great and unique taste to recipes. Having a faster way to make those tangy foods would be great :)
This method has no probiotics unless you add apple cider vinegar with mother... apart from that it is of course super healthy and yum ;) Enjoy the rest of the day.
Nice post upvoted, same response required.
Thanks ;)
good info does vinegar change vegetable's original flavor?
Yes it does. The veggies will have the typical vinegar pickled flavor.
i bet this would go great on on top of a vegan burger :)
Ohh that's a great idea. Thanks for the inspiration ;)
I've checked your work and it seems that you love your kitchen and the kitchen loves you. Excellent ideas. When I will find the time to make something of yours recipes hmmmmm. I will let you know :)))
Thanks ;) That would be cool.