Low Iodine 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 more alive. The brine comes together in minutes with apple cider vinegar, honey, and a touch of sea salt — no refined additives, no iodized table salt, and no mystery ingredients hiding in a store-bought jar. That last point matters more than it might seem, since commercial pickles often contain iodized salt or additives that can quietly push iodine levels higher than expected. Using fine sea salt throughout keeps things clean and on track without sacrificing any of that satisfying briny punch. A quick salting step draws out excess moisture from the cucumbers first, so every slice stays snappy rather than soggy after pickling. The optional turmeric adds a warm golden hue and a subtle earthiness that makes the jar look as good as it tastes. These are ready to eat in under an hour and keep beautifully in the fridge, making them an easy, reliable staple to have on hand.
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Learn more →Ingredients
4 servings
- 2 medium english cucumbers, thinly sliced
- 1 tsp fine sea saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
For the brine
- ¾ cup apple cider vinegar
- ½ cup water
- 1 tbsp honey
- ½ tsp fine sea saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
- 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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