Black Pepper 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. Many store-bought pickles and pickling spice blends sneak in black pepper or mixed peppercorns, which makes finding a safe jar genuinely tricky. This brine skips it entirely, leaning on apple cider vinegar, honey, garlic, and fresh dill to build a bright, layered flavor that doesn't need any heat to feel complete. A pinch of turmeric adds a gorgeous golden hue if you're feeling fancy. The salting step draws out excess moisture so the cucumbers stay satisfyingly crunchy even after they've soaked in the brine. You only need about an hour from start to finish — most of that is hands-off fridge time — and the result is a jar of pickles you'll want to keep stocked at all times.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!