Capsaicin 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 proteins to a simple cheese board. The brine is built on apple cider vinegar, honey, and a little garlic, with fresh dill doing the heavy lifting on flavor. A pinch of turmeric adds a gorgeous golden tint if you're feeling it, but the cucumbers are just as delicious without it. For anyone avoiding capsaicin, store-bought pickles can be a minefield — many brands sneak in red pepper flakes, chili, or "spices" that are anything but mild. This recipe keeps things completely heat-free while still delivering that punchy, bright pickle flavor you actually want. The salting step draws out excess moisture so the slices stay satisfyingly crisp rather than going limp in the jar. They're ready in under an hour and keep beautifully in the fridge, making them one of the easiest condiments you'll ever put together.
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!