Oats Free Quick Pickled Cucumbers
Crisp, tangy, and faintly sweet, these quick pickled cucumbers are the kind of fridge staple that makes everything taste better — from grain bowls to grilled meats to a simple cheese board. The brine comes together in minutes with apple cider vinegar, honey, and a handful of aromatics, so you're never far from a jar of something genuinely delicious. Fresh dill and sliced garlic do the heavy lifting on flavor, and a pinch of turmeric adds a subtle warmth and golden hue if you're feeling it. Because this recipe is built entirely from fresh produce, pantry basics, and spices, there's nothing hiding in the ingredient list that could cause concern — no grain-based additives, no thickeners, no surprises. Salting the cucumbers first draws out excess moisture, which means the slices stay satisfyingly crunchy even after they've soaked in the brine. They're ready to eat after just 30 minutes in the fridge, though a few hours deepens the flavor considerably. Make a jar on Sunday and you'll be reaching for it all week.
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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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