Red Meat Allergy Friendly Quick Classic Pickled Cucumbers
Crisp, tangy, and loaded with garlicky dill flavor, these quick pickled cucumbers are the kind of fridge staple that makes everything taste better. The brine comes together in minutes with white vinegar, sugar, peppercorns, and mustard seeds — a simple combination that punches well above its weight. Salting the cucumbers first is the secret move here, drawing out excess moisture so every slice stays satisfyingly snappy even after soaking in the brine. There's no red meat, no animal-derived gelatin, no hidden proteins — just clean, plant-based ingredients that are naturally safe for anyone navigating a red meat allergy. Pile them onto sandwiches, serve them alongside grilled fish or chicken, or eat them straight from the jar as a bright, acidic snack. They're ready in under an hour and keep well in the fridge for up to five days, so you can make a batch at the start of the week and reach for them whenever you need a little crunch.
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Learn more →Ingredients
6 servings
- 2 medium english cucumbers (about 1 ½ lb total), thinly sliced
- 1 tsp kosher salt
For the brine
- ¾ cup white vinegar
- ¾ cup water
- 2 tbsp granulated sugar
- 1 tsp kosher salt
- 1 tsp whole black peppercorns
- ½ tsp mustard seeds
- 3 sprigs fresh dill
- 2 cloves garlic, smashed
Instructions
- 1
Toss the sliced cucumbers with 1 tsp kosher salt in a colander set over the sink. Let them stand for 10 minutes, then pat dry with paper towels — this draws out excess moisture so the brine stays bright and the slices stay crisp.
- 2
Combine the white vinegar, water, sugar, 1 tsp kosher salt, peppercorns, and mustard seeds in a medium saucepan over medium heat. Stir until the sugar and salt are fully dissolved, about 2–3 minutes, then remove from the heat.
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