Learn a super-simple, no-cooking-required technique to making your own no-salt, no-sugar refrigerator pickles!
Chop or dice your veggies into your desired shape.
Fill your 16 oz. glass Mason jar (or other container) with the chopped veggies.
Cover the veggies with white distilled vinegar. Add any spices or herbs, if desired.
Secure the Mason jar tightly and place in refrigerator.
All the veggies to marinate in the vinegar for at least 24 hours, but more preferably 3 days before first use.
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!