Cinnamon 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 more alive. The brine comes together in minutes with apple cider vinegar, honey, and a touch of sea salt — no complicated spice blends, no warming spices, just clean and bright flavor. That matters a lot when you're navigating a sensitivity to cinnamon, since so many store-bought pickles and pickling mixes sneak it in alongside other "pickling spices." Here, you control every single ingredient, so there's no guesswork and no label anxiety. The optional ground turmeric adds a subtle earthiness and a gorgeous golden hue without any heat or spice conflict. Salting the cucumbers first pulls out excess moisture, which means they stay satisfyingly crunchy even after sitting in the brine. Pile them onto sandwiches, serve them alongside grilled proteins, or eat them straight from the jar — they're ready in under an hour and keep beautifully in the fridge.
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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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