Hazelnut Free Quick Pickled Cucumbers
Crisp, tangy, and faintly sweet, these quick pickled cucumbers are the kind of fridge staple that makes everything taste better — from grain bowls to grilled meats to a simple cheese plate. The brine comes together in minutes with apple cider vinegar, honey, and a handful of aromatics, so you're never far from a bright, punchy condiment. Salting the cucumbers first draws out excess moisture, which means they stay satisfyingly snappy even after soaking in the brine. Fresh dill and thin-sliced garlic bring real depth, and the optional turmeric adds a gorgeous golden hue without changing the flavor much. For anyone navigating tree nut allergies, this recipe is naturally free of any nut-based ingredients — every component is straightforward and easy to verify at a glance. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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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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