Caffeine Free Quick Pickled Cucumbers
Crisp, tangy, and loaded with fresh dill and garlic, these quick pickled cucumbers are the kind of fridge staple that makes everything taste better — from grain bowls to grilled proteins to a simple cheese board. The brine comes together in just a few minutes on the stovetop, using 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 you get that satisfying crunch in every bite rather than a soggy, watery result. Everything here is naturally free of stimulants — no tea, no coffee, no hidden additives — just clean, whole ingredients you can feel good about. The honey rounds out the sharpness of the vinegar beautifully, so the brine tastes balanced rather than aggressively sour. Once cooled and chilled, they're ready to eat in about half an hour, though they only get better the longer they sit in the jar.
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!