Coconut Free Quick Pickled Cucumbers
Crisp, tangy, and loaded with fresh dill and garlic, these quick pickled cucumbers are the kind of fridge staple that makes everything taste better — from grain bowls to grilled proteins to a simple cheese board. The brine comes together in minutes on the stovetop, using apple cider vinegar, honey, and a handful of pantry basics that are naturally free from coconut in any form. No coconut sugar, no coconut vinegar, no sneaky coconut-derived emulsifiers — just clean, straightforward ingredients you can actually read on the label. Salting the cucumbers first draws out excess moisture, which means the slices stay satisfyingly crunchy even after they've soaked up all that bright, herby brine. A pinch of turmeric adds a subtle warmth and a gorgeous golden hue if you're feeling fancy, though the pickles are equally delicious without it. They're ready to eat in under an hour, but the flavor deepens beautifully overnight, so making a jar ahead is always a smart move.
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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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