Nitrate & Nitrite Free Quick Pickled Cucumbers
Crisp, tangy, and loaded with fresh dill and garlic, these pickled cucumbers deliver serious flavor without any of the preservatives that sneak into store-bought versions. Commercial pickles and cured condiments are common culprits for hidden additives, so making your own brine from scratch is genuinely the cleanest route. Here, apple cider vinegar and a touch of honey do all the heavy lifting — no curing agents, no color fixers, just real ingredients you can read at a glance. Salting the cucumbers first draws out excess moisture so every slice stays satisfyingly crunchy once the brine hits. The optional turmeric adds a warm, golden hue and a subtle earthiness that makes the jar look as good as it tastes. These come together in under an hour and only need a short chill before they're ready to pile onto sandwiches, grain bowls, or a cheese board. Once you see how easy it is, the jarred stuff at the grocery store really loses its appeal.
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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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