Gut Friendly Quick Pickled Cucumbers
Crisp, tangy, and loaded with flavor, these pickled cucumbers are the kind of fridge staple that makes everything taste better — from grain bowls to grilled proteins to a simple snack straight from the jar. The brine is built on apple cider vinegar, which brings that signature pucker while also being a gentler choice for sensitive digestive systems compared to harsher vinegars. A touch of honey rounds out the acidity without tipping into sweetness, and the garlic and fresh dill add layers of savory, herby depth that store-bought pickles rarely deliver. Salting the cucumbers first and rinsing them keeps the texture satisfyingly snappy rather than soggy — a small step that makes a real difference. The optional turmeric gives the brine a warm golden hue and a subtle earthiness that feels like a quiet bonus. Because you control every ingredient here, there are no hidden additives, artificial preservatives, or gut-irritating extras to worry about. Make a jar on Sunday and you'll be reaching for it all week.
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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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