Gluten Free Quick Pickled Cucumbers
Crisp, tangy, and loaded with fresh dill and garlic, these quick pickled cucumbers are the kind of condiment that makes everything on the plate taste better. The brine comes together in minutes with apple cider vinegar, honey, and a handful of pantry staples — no canning equipment, no fuss. Salting the cucumbers first draws out excess moisture, which means you get that satisfying crunch even after they've soaked in the brine. A pinch of ground turmeric adds a subtle warmth and a gorgeous golden hue if you're feeling fancy. Every ingredient here is naturally free of gluten, so there's no label-scanning or substitution gymnastics required — just straightforward, wholesome pickling. They're ready to eat after a short chill in the fridge, making them a brilliant last-minute addition to grain bowls, burgers, tacos, or a simple cheese board.
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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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