High Fructose Corn Syrup Free Quick Pickled Cucumbers
Crisp, tangy, and loaded with fresh dill and garlic, these quick pickled cucumbers are the kind of fridge staple that makes everything taste better — from grain bowls to grilled sandwiches to a simple cheese plate. Most store-bought pickles sneak in sweeteners that don't belong anywhere near a clean pantry, but this brine keeps things honest with just honey, apple cider vinegar, and a handful of real ingredients. The salt-and-drain step pulls out excess moisture first, so you get that satisfying crunch instead of a soggy slice. A touch of turmeric adds a warm golden hue if you're feeling fancy, though the flavor holds up beautifully without it. The whole process is low-effort and high-reward — a quick simmer on the stove, a pack into the jar, and the fridge does the rest. They're ready in under an hour and keep well, so you can make a batch at the start of the week and reach for them whenever a meal needs a bright, acidic lift.
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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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