Nightshade Free Quick Pickled Cucumbers
Crisp, tangy, and fragrant with fresh dill and garlic, these quick pickled cucumbers are the kind of condiment that makes everything on the plate taste more alive. Many store-bought pickles sneak in spices or additives that can be a real problem when you're avoiding nightshades, but this brine is built entirely from scratch with clean, simple ingredients. Apple cider vinegar and honey create a beautifully balanced sweet-tart base, while a pinch of turmeric adds a subtle warmth and a gorgeous golden hue if you choose to use it. Salting the cucumbers first draws out excess moisture, which means every slice stays satisfyingly crunchy even after soaking in the brine. The whole process comes together in under an hour, with most of that time being hands-off while the jar chills in the fridge. Pile them onto grain bowls, serve alongside grilled proteins, or just snack straight from the jar — they're that good.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!