Lactose 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 proteins to a simple sandwich. The brine comes together in minutes on the stovetop, with apple cider vinegar and a touch of honey giving it that perfect sweet-sour balance. Salting the cucumbers first draws out excess moisture, which means every slice stays satisfyingly crunchy rather than going limp in the jar. A pinch of turmeric adds a subtle warmth and a gorgeous golden hue if you're feeling fancy. The entire recipe is naturally free of dairy in any form, so there's nothing to swap or second-guess — just clean, bright ingredients doing exactly what they should. Once cooled and chilled, the pickles are ready to eat in about 30 minutes, though they only get better as they sit. 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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