Paleo Quick Pickled Cucumbers
Crisp, tangy, and loaded with fresh dill and garlic, these quick pickled cucumbers are the kind of fridge staple that makes everything taste better. The brine comes together with apple cider vinegar, water, and a touch of honey — no refined sugar, no mystery additives, just clean ingredients that fit naturally into a whole-foods approach to eating. Salting the cucumbers first draws out excess moisture, which means you get that satisfying crunch in every bite rather than a soggy, watery result. A pinch of ground turmeric adds a subtle warmth and a gorgeous golden hue if you choose to use it. Store-bought pickles are almost always off the table due to added sugars, preservatives, and sometimes even artificial coloring — making a homemade jar like this a genuinely smart swap. They're ready to eat after just 30 minutes in the fridge, so you're never far from a bright, punchy condiment to pile onto grilled meats, tuck into lettuce wraps, or snack on 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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