Recipes » Appetizers » 2-Ingredient Refrigerator Pickled Veggies
T. Colin Campbell Center for Nutrition Studies
2-Ingredient Refrigerator Pickled Veggies


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


  • 1. Chop or dice your veggies into your desired size and shape.
  • 2. Fill a 16 oz. glass Mason jar (or other container with a secure lid) with the chopped veggies.
  • 3. Cover the veggies with distilled white vinegar. Add any spices or herbs, if desired.
  • 4. Secure the container’s lid tightly and place in the refrigerator.
  • 5. Allow the veggies to marinate in the vinegar for at least 24 hours, but preferably 3 days, before first use.

Cooking Tips

  • 1. The pickled veggies will last in the fridge for at least 2 weeks, and usually longer.
  • 2. Red cabbage and radishes last the longest, with minimal deterioration after the second week. These can be eaten at the 3-week mark.
  • 3. Red onions will start to get a little murky looking around the 2-week mark.
  • 4. Use on salads, sandwiches, flatbreads, and pizzas!

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