Beef Free Quick Pickled Cucumbers
Crisp, tangy, and faintly sweet, these quick pickled cucumbers are the kind of fridge staple that makes everything taste better — from grain bowls to grilled sandwiches to a simple cheese plate. The salting step draws out excess moisture first, so the slices stay satisfyingly snappy instead of going limp in the brine. Apple cider vinegar brings a mellow, fruity acidity, while honey rounds out the sharpness without making things cloying. Fresh dill and sliced garlic infuse every jar with that classic pickle-shop aroma, and a pinch of turmeric adds a gorgeous golden hue if you're feeling fancy. The whole process is straightforward and entirely plant-based, so there's nothing to navigate or swap out — just clean, simple ingredients doing exactly what they should. Keep a jar in the back of the fridge and you'll find yourself reaching for these on just about everything.
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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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