Emulsifier Free Quick Pickled Cucumbers
Crisp, tangy, and faintly floral 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 is beautifully straightforward — apple cider vinegar, water, honey, and salt — with no stabilizers, no preservatives, and absolutely nothing you can't pronounce. That matters more than it might seem, because most store-bought pickles rely on additives and emulsifying agents to extend shelf life and maintain texture, which makes them a no-go for anyone avoiding those ingredients. Here, the cucumbers do all the work themselves: a quick salt-and-rinse step draws out excess moisture so they stay satisfyingly crunchy even after soaking in the warm brine. A touch of turmeric adds a golden hue and gentle earthiness if you're feeling it, though the pickles are just as good without. Pile them onto sandwiches, serve alongside grilled proteins, or eat them straight from the jar — they're ready in under an hour and keep well in the fridge for days.
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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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