AIP Friendly Quick Pickled Cucumbers
These crisp, tangy pickles come together in under an hour and deliver that satisfying crunch you want alongside grilled meats, salads, or just straight from the jar. The brine is a simple mix of apple cider vinegar, water, and a touch of honey, which keeps things protocol-friendly without any refined sugars or off-limits additives hiding in the mix. Fresh dill and sliced garlic do the heavy lifting on flavor, and the optional pinch of turmeric adds a warm, golden hue if you're feeling it. Salting the cucumbers first draws out excess moisture so every slice stays firm rather than going limp in the brine — a small step that makes a real difference. Because you're making the brine from scratch, you know exactly what's going in the jar, which is a genuine relief when store-bought pickles so often sneak in spices or preservatives that don't work for this way of eating. The recipe makes enough for four servings, and the pickles only get better as they sit, so leftovers are absolutely worth saving.
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Learn more →Ingredients
4 servings
- 2 medium english cucumbers, thinly sliced
- 1 tsp fine sea salt
For the brine
- ¾ cup apple cider vinegar
- ½ cup water
- 1 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ½ tsp fine sea salt
- 2 cloves garlic, thinly sliced
- 3 sprigs fresh dill
Ingredient noteAIP excludes seed-derived spices such as dill seed, but the dill in this recipe is dill weed - the leaf herb, not the seed - so it is likely AIP-compliant.
- ¼ tsp ground turmeric (optional)
Instructions
- 1
Toss the cucumber slices with 1 tsp fine sea salt in a colander set over the sink. Let stand for 10 minutes, then rinse briefly under cold water and pat dry with a clean towel.
- 2
Combine the apple cider vinegar, water, honey, and 1/2 tsp fine sea salt in a small saucepan over medium heat. Stir until the honey dissolves and the brine just comes to a simmer, about 3–4 minutes. Remove from heat.
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