Mustard Free Quick Pickled Cucumbers
Crisp, tangy, and loaded with fresh dill flavor, these quick pickled cucumbers are the kind of condiment that makes everything on the plate taste more alive. The brine comes together with apple cider vinegar, honey, and a whisper of garlic — no mustard seeds, no mustard powder, none of the sneaky additions that show up in so many store-bought pickle jars. That matters more than you'd think, because commercial pickles and relishes are notorious for slipping mustard into the brine without much fanfare on the label. Here, you control every single ingredient from start to finish. A quick salt-and-rinse step pulls out excess moisture so the cucumbers stay satisfyingly crunchy even after they've soaked up all that bright, garlicky brine. The optional turmeric gives them a gorgeous golden tint and a subtle earthy depth without changing the flavor dramatically. Pack them into a jar in the morning and they're ready to pile onto sandwiches, grain bowls, or a cheese board by lunch.
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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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