Cashew 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 handful of pantry staples — no canning experience or special equipment required. Salting the cucumbers first draws out excess moisture, which means you get that satisfying snap in every bite rather than a soggy slice. A pinch of turmeric adds a subtle warmth and a gorgeous golden hue if you're feeling fancy, though the pickles are just as delicious without it. These are completely free from tree nuts of any kind, so there's no need to scrutinize a label or worry about shared-facility warnings — just clean, simple ingredients you can trust. Pile them onto sandwiches, serve alongside grilled meats, or eat them straight from the jar while dinner finishes cooking.
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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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