Recipes

Quick Fridge Vegetables with Light Grey Celtic® Sea Salt

These crisp refrigerator pickled vegetables combine fresh carrots, radishes, cucumber, and red onion in a tangy brine seasoned with Light Grey Celtic® Sea Salt. A simple make-ahead topping that adds bright flavor and satisfying crunch to your favorite meals.

Prep Time: 15 Min
Cooking: 5 Min

Read Instructions Read Instructions

Ingredients

Vinegar (white or apple cider): 1 cup
Water: 1/2 cup
Shredded carrots: 1/2 cup
Shredded radish: 1/2 cup
English cucumber (cut into matchsticks): 1/3
Red onion (thinly sliced): 1/2
Garlic (minced): 1 clove
Chopped green onion: 1 tbsp
Light Grey Celtic® Sea Salt: 1/2 tsp
Sugar (optional): 1/2 tsp
Dried oregano: 1/4 tsp

Light Grey Celtic®

Shop Now

Steps

1

Prepare the vegetables

Wash and dry a medium mason jar. Shred the carrots and radishes, cut the cucumber into matchsticks, thinly slice the red onion, and mince the garlic.
2

Make the brine

In a small saucepan, combine the vinegar and water. Bring to a gentle boil over medium heat.
3

Season the brine

Stir in the minced garlic, chopped green onion, Light Grey Celtic® Sea Salt, dried oregano, and optional sugar until dissolved. Remove from the heat and let the brine cool for 5–10 minutes, until warm but not hot.
4

Fill the jar

Pack the prepared vegetables tightly into the mason jar. Pour the warm brine over the vegetables until they are completely submerged.
5

Cool the vegetables

Allow the jar to cool to room temperature, then seal tightly with a lid.
6

Chill the vegetables

Refrigerate for at least 24 hours before serving for the best flavor and crisp texture.
Serve and enjoy

Serve chilled as a topping for tacos, burgers, sandwiches, salads, grain bowls, or charcuterie boards. Store refrigerated for up to 2 weeks.

Celtic Sea Salt® Tips for Quick Pickled Vegetables

For extra crunch: Use the freshest vegetables possible and slice them into even pieces.
Customize the flavor: Add peppercorns, mustard seeds, fresh dill, or red pepper flakes to create your own signature blend.
Make ahead: The flavor continues to develop after a day in the refrigerator and remains delicious for up to two weeks.
Serving tip: These pickled vegetables brighten rich dishes by adding acidity, crunch, and balanced mineral flavor from Light Grey Celtic® Sea Salt.

Vinegar (white or apple cider): 1 cup
Water: 1/2 cup
Shredded carrots: 1/2 cup
Shredded radish: 1/2 cup
English cucumber (cut into matchsticks): 1/3
Red onion (thinly sliced): 1/2
Garlic (minced): 1 clove
Chopped green onion: 1 tbsp
Light Grey Celtic® Sea Salt: 1/2 tsp
Sugar (optional): 1/2 tsp
Dried oregano: 1/4 tsp