Macadamia Free Quick Pickled Cucumbers
Crisp, tangy, and faintly floral with fresh dill and garlic, these quick pickled cucumbers are the kind of condiment that makes everything on the plate taste more intentional. The brine comes together in minutes on the stovetop — apple cider vinegar, honey, and a pinch of turmeric give it a gentle sweetness and a gorgeous golden hue. Salting the cucumbers first draws out excess moisture, which means every slice stays satisfyingly crunchy rather than going limp in the jar. There's no specialty equipment, no canning knowledge required, and every single ingredient is straightforward and easy to verify at the store — a real bonus when you're navigating nut-related concerns and scanning labels for hidden additives. Pack them into a jar before dinner and they're ready to serve by the time you've finished cooking the main course. Pile them onto grain bowls, tuck them into sandwiches, or serve them alongside grilled proteins for a bright, acidic contrast that store-bought pickles rarely deliver.
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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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