MSG Free Quick Pickled Cucumbers
Crisp, tangy, and faintly sweet, these quick pickled cucumbers are the kind of fridge staple that makes everything from grain bowls to sandwiches taste more alive. The brine is built from apple cider vinegar, honey, fresh dill, and garlic — real, recognizable ingredients with zero hidden additives or flavor enhancers to worry about. Store-bought pickles can be a minefield of preservatives and seasoning blends that aren't always clearly labeled, so making your own is a genuinely satisfying workaround. Salting the cucumbers first draws out excess moisture, which means the brine penetrates faster and the slices stay satisfyingly crunchy rather than going limp. A touch of ground turmeric adds a warm, golden hue if you're feeling fancy, though the pickles are just as good without it. Once the brine cools and the jar hits the fridge, you're only 30 minutes away from a bright, punchy condiment that tastes like it took all day.
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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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