Gelatin Free Quick Pickled Cucumbers
Crisp, tangy, and loaded with fresh dill and garlic, these quick pickled cucumbers deliver serious flavor without any of the fuss of traditional canning. The brine comes together in minutes on the stovetop — just apple cider vinegar, water, honey, and a pinch of salt — making this a genuinely fast project that rewards you with something that tastes like it took all day. Salting the cucumbers first draws out excess moisture, which means every slice stays satisfyingly snappy rather than going limp in the jar. A touch of turmeric adds a warm golden hue and a subtle earthiness if you're feeling adventurous, though the pickles are equally delicious without it. Many store-bought pickles and jarred condiments sneak in unexpected additives, so making your own from scratch gives you full control over every ingredient in the brine. These are perfect piled onto sandwiches, served alongside grilled proteins, or honestly just eaten straight from the jar as a bright, refreshing snack.
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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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