Citrus Free Quick Pickled Cucumbers
Crisp, tangy, and loaded with fresh dill flavor, these quick pickled cucumbers are the kind of condiment that makes everything on the plate taste better. The brine skips lemon juice entirely — relying instead on apple cider vinegar and a touch of honey for that perfect sweet-sour balance — so there's no citrus in sight. A quick salt draw pulls excess moisture from the cucumbers first, which means every slice stays satisfyingly crunchy rather than going limp in the jar. Sliced garlic and optional turmeric round out the flavor with a subtle warmth that feels a little more interesting than your average pickle. The whole process comes together in under an hour, with most of that time being hands-off while the cucumbers chill in the fridge. Pile them onto sandwiches, serve them alongside grilled proteins, or just snack on them straight from the jar — no judgment here.
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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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