Mediterranean Diet Friendly Quick Pickled Cucumbers
Crisp, tangy, and fragrant with fresh dill and garlic, these pickled cucumbers are the kind of bright, acidic condiment that makes everything on the table taste more alive. The brine comes together in minutes on the stovetop — apple cider vinegar, water, and a touch of honey for gentle sweetness — then gets poured over tightly packed cucumber slices for a result that's far more satisfying than anything from a jar at the store. A quick salting step draws out excess moisture first, which means the cucumbers stay pleasantly firm rather than turning soft and watery in the brine. The optional pinch of turmeric adds a warm golden hue and fits right in with the kind of whole-food, plant-forward cooking that makes this style of eating so appealing. Garlic and dill do the heavy lifting on flavor, so there's no need for preservatives or artificial anything. Serve these alongside grilled fish, tucked into a grain bowl, or as a snappy little side to a mezze spread — they pull their weight every single time.
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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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