2-Ingredient Refrigerator Quick-Pickled Veggies

Refrigerator organization quick pickles no cooking no canning no salt picked red cabbage pickled red onion pickled radish nutritarian recipeLearn the simple secret to making the most vibrant condiments in your fridge!  I’m going to teach you everything I know about 2-ingredient quick-pickled veggies!

There’s one recipe that everyone wants to know about when I post a fridge pic: “What are those pink veggies up top?”

I get it–my eyes always jump to pink things too!

When I started my whole food, plant-based, nutritarian journey I really wanted to make pretty food because (and I’ve said this before) I have a serious case of eat-with-my-eyes-itis.

In 2014, I was lucky enough to come across an amazing vegan account on Instagram called Stuff On Toast (who I’ve followed ever since).  Stuff On Toast taught me this super-simple method for creating the most gorgeous quick-pickled veggies, right in your fridge, and I’m eternally grateful!

After some tinkering and experimenting I found out that you don’t need to add any salt, sugar, spices or herbs to make an incredible-tasting condiment!

And that’s when the obsession became something I make every. single. week. as part of my weekly batch prepping program.

Now I’m sharing these gems with you too!

Quick Pickled Veggies no cooking no salt nutritarian recipe vegan quick pickles recipe no boil pickles Dr Greger Nutrition Facts Super-Cheap, Super-Simple, Super-Healthy & Incredibly Beautiful

You can make these fridge pickles right now If you have:

  • some vinegar
  • an onion/red cabbage/radishes
  • a container with a lid

And I suppose that’s the reason I never thought to make this into a real “recipe.”

I have a printable guide for you at the bottom of the post–but this isn’t like a traditional recipe at all.

It’s better-described as learning a simple technique with loads of gorgeous pink and purple photos along the way–because everyone needs more pink and purple photos in their life 😉

Here we go…

Quick Pickled Veggies no boil no brine no cook no added salt vegan recipe Dr Fuhrman Eat to Live plan nutritarian diet recipes Dr Greger How not to Die What the Health Dr Esselstyn recipeContain Yourself

These refrigerator pickles are not picky.

You can literally make these in anything you have as long as the vessel has a tight-fitting lid.  Plastic containers, glass snap-lock containers, even washed-out hummus or miso paste tubs!

But, you might have noticed, I’m kinda partial to one container in particular…

What can I say?  Wide-mouth Mason jars are a girls’ best friend, especially for these refrigerator pickles!

For ease of use, I like to replace the canning lids that come with the jars with these plastic caps instead:

So, grab what your container and let’s get going!

How-to-make-pickled-veggies-with-only-viegar-and-your-refrigerator-Quick-Pickled-Red-Cabbage-Red-Onion-Radish-Super-Easy-Pickled-Vegetables-Dr-Fuhrman-Eat-to-Live-6-week-planYou’re Going to Need a Bigger Bottle of Vinegar

After you make your first batch of refrigerator pickles and taste that tart, bright, crunchy goodness you’re only going to be thinking one thing: “I need to get a bigger bottle of vinegar.”

Vinegar does ALL the magic here.

I recommend you use white vinegar because it has no additional flavor like an apple cider, balsamic or red wine variety would.  Rice vinegar would be my second recommendation if you don’t have white.

It’s astonishing to me that adding this one simple ingredient to chopped veggies can absolutely transform them.

And that’s really all there is to this thing guys:

You’re going to chop up red onion, red cabbage or radishes, fill them in your vessel, cover them with white vinegar, secure with that tight-fitting lid and let them hang out in the fridge.

And that brings me to the next point: timing…

5 Quick Pickled Red onions no boil no salt no cook no sugar Nutritarian condiment How to pickle red onions Refigerator pickles Mason jar veggies Dr Fuhrman Eat to Live plan Dr GregerHow Long in the Fridge?

Above you’ll see pickled red onions in three different stages.

I’ve sampled these refrigerator pickles at various stages but I prefer them after at least 3 days marination time.  They can last for WEEKS in the fridge, getting better with time!

As they marinate their taste changes, especially the onions.  The onion flavor mellows considerably compared to a fresh-cut onion.  That’s why my husband prefers these on his sandwiches at work (cause nobody likes onion-stink-breath at work meetings, amiright?).

So, the peak window for your refrigerator pickles is: 3 days to 2 weeks.

After 2 weeks the vinegar gets a bit cloudy (with the onions especially) and the veggies start to degrade a little bit too much for my liking.

Pickled Radish no boil no brine no salt no sugar refrigerator pickles how to make your own veggie pickles Dr caldwell esselstynLet’s Talk Color

As your refrigerator pickles “marinate” they also change color.

RED ONION: You’ll get varying levels of pink depending on how much pigment your onions have to begin with.  Sometimes I get a very light-pink pickle and other times a very vibrant and saturated pink.  Try to look for red onions with strong purple-colored outer layers.

RED CABBAGE: Of all the veggies you can pickle red cabbage has the most consistent color results.  Since every leaf is deeply pigmented, once they interact with the vinegar the color starts to immediately change from purple to a deep magenta.

RADISHES: There are a lot of radish varieties, as you can see here.  My favorite for pickling are the round, “Easter Egg” radishes you commonly find in the produce isle.  After marinating, the radishes lose the pigment from their skin and turn a bright pinkish-red.

For this post, I experimented with pickling watermelon radishes you can see the results on the left in the picture above.  I was rather disappointed that their lovely pink pigment turns red almost instantly after being exposed to the vinegar.  They tasted great (much better than in their raw state) but considering their higher price tag I recommend sticking with the round radishes instead.

Refrigerator organization homemade condiments plant based living homemade pickled veggies no cook no boil no salt no sugar Mason Jar refrigerator storage pickled red onionA Few More Notes For You on Refrigerator Pickles

Can we just stop for a sec and admire how gorgeous these pickles are?

From left to right: pickled red onion (on the lighter-pink side), pickled radishes (watermelon radish on top), more pickled red onions (on the darker-pigmented side) and pickled red cabbage.

TASTE: All varieties of these fridge pickles are tart.  If you’re not a fan of the taste of vinegar then this is definitely not the condiment for you!  The veggies retain their crisp and crunchy texture and their natural flavors mellow out a bit.

HERBS & SPICES: You can definitely add any herbs and spices you love and get creative with flavor combinations too!  In my premium ebook I include spice and herb blends for refrigerator pickles that compliment the cuisine themes for each week.

USES: My favorite way to use refrigerator pickles is on my salads!  They add a lovely tart, brightness to the rest of the veggies in my bowl!  Other ways to use them: in sandwiches, in pasta salad, on avocado toast, and as a pizza or flatbread topping!

5 from 6 votes
Print

2-Ingredient Refrigerator Pickled Veggies

Learn a super-simple, no-cooking-required technique to making your own no-salt, no-sugar refrigerator pickles! 

Author Kristen | Hello Nutritarian

Ingredients

  • 2 cups raw onion, red cabbage or radishes sliced or diced
  • white vinegar

Instructions

  1. Chop or dice your veggies into your desired shape.

  2. Fill your 16 oz. glass Mason jar (or other container) with the chopped veggies.

  3. Cover the veggies with white distilled vinegar.  Add any spices or herbs, if desired. 

  4. Secure the Mason jar tightly and place in refrigerator.

  5. All the veggies to marinate in the vinegar for at least 24 hours, but more preferably 3 days before first use. 

Recipe Notes

The pickled veggies will last in the fridge for at least 2 weeks and usually longer.

Red cabbage and radishes lasts the longest with minimal deterioration after the second week.  These can be eaten at the 3 week mark.

Red onions will start to get a little milky looking around the 2-week mark. 

Use on salads, sandwiches, flatbread and pizzas!


I hope you enjoyed learning how to make one of my all-time-favorite nutritarian condiments!

If you give this technique a try, I’d love to hear what you think!

Let’s live better together!

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Meet Kristen | Hello Nutritarian

Hi, I’m Kristen! I adopted a nutritarian lifestyle over four years ago and have been sharing my experiences ever since. I’ve found that a successful life stems from eating to live and it’s my mission to make this lifestyle doable for everyone who’s ready to end their issues with troubled eating, weight gain and food-related disease! If you make one of my recipes make sure to tag @hellonutritarian on Instagram or Facebook so I can show you some love!

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Comments

  1. Victoria

    Thank you Thank you Thank you! I am just starting out with the nutritarian style of eating. Actually, I haven’t even started yet, researching to start new years after a fast, but that’s another subject. My biggest issue thus far it I really don’t like onions and mushrooms! I sort of started experimenting the other day by tossing some cut onions in the leftovers from pickles. But as I have been reading more I got to thinking that there’s probably a whole lot of salt in that brine! I have been looking to see if you could pickle without the salt. I literally just got done deciding it is not worth it to get the 50$ a month membership to Dr. Fuhrman’s site just so I could ask this one question when your email appeared in my box! Now for my next trick a creamy salad dressing made from blended mushrooms? Maybe you have an idea? I don’t mind the taste of mushrooms but the texture just gags me. So onions down, now to mushrooms 🙂

    Reply
    1. Kristen | Hello Nutritarian Post author

      So wonderful to meet you, Victoria!

      HUGE congratulations on starting your nutritarian journey!!

      Now that’s a serious case of serendipity–I love it!

      So happy you are working towards getting your GBOMBS met! I’ve worked with a lot of readers who don’t like the taste or texture (or both) of mushrooms. I’ve tried blending mushrooms before when I was making a suce and it just results in a strange, kind of unstable texture. I definitely recommend roasting them int he oven with some balsamic vinegar instead. They will last for the week and you can “practice” eating one bite a day.

      This was the best advice I ever got from a doctor–literally bite and chew the veggie you don’t like and if you feel that you have to, spit it out. After repeated exposure your taste buds change!

      Please check in again on your journey!

      xo, Kristen

      Reply
    2. Samantha

      Have you tried chopping your mushrooms super fine? I hate the texture as well but dont mind the flavor. I alwsy chop them super fine so I cant feel them and if Im cooking I put them in first to cook so they cook down really well! 🙂

      Reply
  2. Laura Rimmer

    Wow, these look great, thanks Kristen. Will definitely give a try!
    I love Dr Fuhrman’s work and your approach to making Nutritarian easy and delicious (and colourful).
    I recently interviewed him on my podcast Eternal Health too BTW, do check it out.
    Laura x

    Reply
  3. Merry

    This sounds awesome easy! Love the idea of the plastic lids. I will probably use rice vinegar as I don’t know the source of the distilled vinegar so it might not be gluten free. Thank you!💕

    Reply
  4. Amy

    This was the biggest salad game-changer I found after purchasing your prep book! I have tried the red onions (twice…. with a double batch), and I can’t wait to give the red cabbage and radishes a try in the coming weeks!

    Thanks so much for all you do to encourage old nutritarians and to make new ones! 🙂

    Reply
  5. Billy

    This looks like a great recipe! So simple and straight forward. Can’t wait to make some of my own quick pickled veggies for the family! Thanks so much!

    Reply
  6. Denise

    I’m a little confused – I’ve heard for years that white, distilled vinegar is really bad for you. Is that not true, then? It’s allowed on the Nutritarian diet/way of eating? Of course, I read that you wrote rice vinegar and ACV are acceptable substitutes, but I’m still wondering about the white vinegar, since I’ve seen on your blog and via your emails that you eat very carefully…

    Reply
    1. Kristen | Hello Nutritarian Post author

      Hi Denise,

      I’ve never heard of white, distilled vinegar being a problem–from what I’ve read Dr. Fuhrman has never mentioned it.

      I personally have no problem with it and yes I use it quite frequently in my condiments!

      xo, Kristen

      Reply
  7. Kori

    Thanks for sharing how easy it is to pickle foods! I’m diving deeper into fermenting this year and I always looked for special pickling recipes, but here we go, easy peasy! I did this with red onion and cabbage recently and enjoyed them both. I even caught my husband adding the pickled onion to his omnivore food.

    Reply
    1. Kristen | Hello Nutritarian Post author

      Hi Kori,

      YAY!! So, so happy to hear that you and your hubby are loving these pickles!

      I agree, they are too easy and yummy not to make every week!

      Thanks so much for taking the time to leave a comment and review, much appreciated!

      xo, Kristen

      Reply
  8. Debra

    I am so loving your blog. Your ideas, recipes, and comments are helping me transition to ETL. I am looking forward to the pickling part. What about beets? Can I pickle these?

    Reply
    1. Kristen | Hello Nutritarian Post author

      Hi Debra!

      So, SO happy to hear that you’re finding the site a helpful resource on your journey!!

      Yes, you can pickle beets, I just started this myself! I just shred raw beets and follow the same process!

      xo, Kristen

      Reply

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