Carrageenan 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. The brine comes together with apple cider vinegar, honey, garlic, and fresh dill, so every ingredient is clean and straightforward with zero mystery additives. That matters more than it might seem, because many store-bought pickles and brined products sneak in stabilizers and thickeners that people avoiding carrageenan have to watch out for. Making your own means you know exactly what went into the jar. Salting the cucumbers first draws out excess moisture, which keeps them satisfyingly crunchy even after they've soaked in the brine. A pinch of ground turmeric adds a warm, golden hue if you want a little extra visual flair. Once cooled, they're ready to eat in about half an hour — fast enough to prep before dinner and have on the table the same night.
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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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