Eggless Quick Pickled Cucumbers

Total time45 min

Prep time10 min

Cook time5 min

4.8

(18)

Crisp, tangy, and faintly sweet, these quick pickled cucumbers are the kind of fridge staple that makes everything taste better — grain bowls, sandwiches, grilled meats, or just eaten straight from the jar. The brine comes together in minutes with apple cider vinegar, honey, and a pinch of sea salt, while fresh dill and sliced garlic bring that classic pickle-shop depth without any complicated technique. A quick salt-and-drain step draws out excess moisture first, so the cucumbers stay satisfyingly snappy rather than going limp in the jar. The optional ground turmeric adds a gorgeous golden hue and a subtle earthy note that makes the whole thing look as good as it tastes. Since the brine is built entirely from pantry staples and fresh aromatics, there's nothing hidden to worry about — just clean, straightforward ingredients from start to finish. They're ready to eat after just 30 minutes in the fridge, which means you can make them in the afternoon and have them on the table by dinner.

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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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