Nutmeg Free Quick Pickled Cucumbers
Crisp, tangy, and loaded with fresh dill and garlic, these quick pickled cucumbers are the kind of condiment that makes everything on your plate taste more alive. The brine comes together in minutes with apple cider vinegar, honey, and a handful of pantry staples — no complicated spice blends, no warming spices, just clean and bright flavor. That simplicity is actually the whole point here, because so many store-bought pickles and pickling spice mixes sneak in warm spices that can be hard to avoid if you're steering clear of them. Every ingredient in this recipe is straightforward and easy to verify, so you know exactly what's going into the jar. The salting step draws out excess moisture from the cucumbers first, which means you get that satisfying crunch even after they've soaked in the brine. A touch of turmeric is offered as an optional addition for a golden hue, but the recipe works beautifully without it. These are perfect piled onto sandwiches, served alongside grilled proteins, or honestly just eaten straight from the jar.
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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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