Dairy 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 snack straight from the jar. The brine comes together in minutes on the stovetop, using apple cider vinegar, honey, and a pinch of turmeric for a golden, subtly sweet depth that store-bought pickles rarely deliver. Salting the cucumbers first draws out excess moisture, which means you get that satisfying crunch even after they've been sitting in the brine. Every single ingredient here is naturally free of dairy, so there's no label-scanning or substitution stress involved — just clean, whole-food pickling at its easiest. The garlic and dill infuse quickly, so even a 30-minute rest in the fridge produces genuinely flavorful results. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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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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