Artificial Food Coloring Free Quick Pickled Cucumbers
Crisp, tangy, and loaded with fresh dill and garlic, these quick pickled cucumbers are the kind of condiment that makes everything on your plate taste better. Store-bought pickles are a surprisingly common source of hidden dyes — that unnaturally vivid green color often comes from additives you'd rather skip — so making your own is a genuinely smart move. Here, the gorgeous color comes entirely from real ingredients: a touch of optional ground turmeric, fresh herbs, and the natural blush of apple cider vinegar. The brine is sweetened with honey instead of refined sugar, and every ingredient in the jar is exactly what it sounds like. Salting the cucumbers first draws out excess moisture so they stay satisfyingly crunchy even after soaking. The whole process is low-effort and the results are far better than anything you'd pull off a grocery shelf.
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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
- ½ tsp fine sea salt
- 2 cloves garlic, thinly sliced
- 3 sprigs fresh dill
- 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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