Breastfeeding Friendly Quick Pickled Cucumbers
Crisp, tangy, and fragrant with fresh dill and garlic, these quick pickled cucumbers are the kind of fridge staple that makes everything taste better — grain bowls, sandwiches, or just eaten straight from the jar. The brine comes together in minutes on the stovetop, using apple cider vinegar, a touch of honey, and a handful of simple pantry ingredients that are all easy to feel good about during the postpartum period. Staying hydrated and nourished while nursing is a real priority, and snacks or sides like this one — light, veggie-forward, and free from anything processed — fit naturally into that goal. The optional ground turmeric adds a subtle warmth and a gorgeous golden hue without overpowering the bright, herby flavor. Salting the cucumbers first draws out excess moisture so every slice stays satisfyingly crunchy even after sitting in the brine. A batch takes almost no active effort, and after a short rest in the refrigerator it's ready to serve alongside whatever else is on the table.
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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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