BHA & BHT Free Quick Pickled Cucumbers
Crisp, tangy, and fragrant with fresh dill and garlic, these pickled cucumbers deliver serious flavor with nothing you don't need. Store-bought pickles are a surprisingly common source of synthetic preservatives, so making your own is one of the easiest ways to keep your condiment game completely clean. The brine here is built from apple cider vinegar, honey, and a handful of real ingredients — no artificial additives, no mystery stabilizers, just bright and punchy flavor. Salting the cucumbers first draws out excess moisture, which means every slice stays satisfyingly crisp even after soaking in the brine. A touch of turmeric adds a warm, golden hue if you're feeling it, though the pickles are equally delicious without it. They're ready to eat in under an hour and keep beautifully in the fridge, making them a brilliant make-ahead addition to grain bowls, sandwiches, or a simple cheese board.
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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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