Ginger Free Quick Pickled Cucumbers
Crisp, tangy, and ready in under an hour, these quick pickled cucumbers are the kind of condiment that makes everything on your plate taste more alive. The brine leans on apple cider vinegar, a touch of honey, and fresh dill for a flavor that's bright without being sharp — no ginger anywhere in sight, which can be surprisingly hard to avoid in store-bought pickles and jarred brines. Salting the cucumbers first draws out excess moisture, so every slice stays satisfyingly crunchy even after soaking in the warm brine. Garlic and dill do the heavy lifting on aromatics, and the optional turmeric adds a gentle earthiness and a gorgeous golden hue if you're feeling fancy. These are incredible piled onto burgers, tucked into grain bowls, or eaten straight from the jar while standing at the fridge — no judgment. They keep well in the refrigerator, so making a batch ahead means you always have something punchy and fresh on hand.
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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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