Chicken Free Quick Pickled Cucumbers
Crisp, tangy, and faintly sweet, these quick pickled cucumbers are the kind of fridge staple that makes everything else on the table taste better. A brief salt-and-drain step pulls out excess moisture so the slices stay satisfyingly crunchy even after soaking in the brine. The pickling liquid itself is a simple combination of apple cider vinegar, water, and honey — no refined sugar, no mystery additives, just clean flavors that come together in minutes on the stovetop. Fresh dill and thinly sliced garlic sink to the bottom of the jar and slowly perfume every layer, while a pinch of turmeric adds a warm golden hue if you're feeling fancy. These are completely plant-based and built entirely from produce and pantry staples, so there's zero concern about hidden animal proteins sneaking in. Pile them onto grain bowls, tuck them into wraps, or just eat them straight from the jar — they're ready to go after just 30 minutes in the fridge, though they get even better the next day.
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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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