Mushroom Free Quick Pickled Cucumbers
Crisp, tangy, and faintly sweet, 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 pinch of sea salt, while fresh dill and sliced garlic do the heavy lifting on flavor. A touch of ground turmeric gives the whole jar a gorgeous golden hue if you're feeling it. Salting the cucumbers first draws out excess moisture, so every slice stays satisfyingly crunchy rather than going limp in the jar. There's nothing here to second-guess — no hidden extracts, no fermented additives, just clean, straightforward pantry ingredients. They're ready to eat after just 30 minutes in the fridge, though the flavor deepens beautifully the longer they sit. Pile them onto sandwiches, serve alongside grilled proteins, or eat them straight from the jar — no judgment.
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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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