Barley Free Quick Pickled Cucumbers
Crisp, tangy, and faintly sweet, these quick pickled cucumbers are the kind of condiment that makes everything on the plate taste more alive. A salting step draws out excess moisture first, so the slices stay snappy rather than going limp in the jar. The brine is built from apple cider vinegar, honey, and a handful of aromatics — garlic, fresh dill, and an optional pinch of turmeric that adds a gorgeous golden hue. Because every ingredient here is straightforward and naturally grain-free, there's no need to scrutinize labels for hidden cereal derivatives the way you might with store-bought pickles or pre-made brines. Pack them into a jar, pour over the warm brine, and they're ready to eat in under an hour. Pile them onto burgers, tuck them into wraps, or serve them alongside grilled fish — honestly, they're good enough to eat straight from the jar with a fork.
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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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