Brazil Nut 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 the plate taste better. The brine comes together in minutes with apple cider vinegar, honey, and a pinch of turmeric for a subtle golden hue and gentle warmth. Salting the cucumbers first draws out excess moisture, which means every slice stays satisfyingly crunchy rather than going limp in the jar. The whole process is refreshingly straightforward — no canning equipment, no complicated ratios, just a saucepan and a jar. Store-bought pickles often come with long ingredient lists and additives you didn't ask for, so making your own gives you full control over exactly what goes in. These are ready to eat after just 30 minutes in the fridge, though they get even better the longer they sit. Pile them onto sandwiches, serve them alongside grilled proteins, or snack on them straight from the jar — no judgment here.
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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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