Chestnut Free Quick Pickled Cucumbers
Crisp, tangy, and ready in under an hour, these quick pickled cucumbers are the kind of fridge staple that makes everything taste better — grain bowls, sandwiches, grilled meats, or just eaten straight from the jar. The brine is a simple mix of apple cider vinegar, honey, and water with garlic and fresh dill layered in for a bright, herby punch. A quick salt-and-drain step on the cucumbers first means you get that satisfying crunch rather than a soggy slice. The optional ground turmeric adds a subtle warmth and a gorgeous golden hue without overpowering the clean, fresh flavor. Every ingredient here is straightforward and naturally free from tree nut concerns, so there's no label-scanning or substitution stress involved. These come together with pantry basics and a single saucepan, making them an easy win for any weeknight or meal prep session.
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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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