Pecan Free Quick Pickled Cucumbers
Crisp, tangy, and faintly fragrant with fresh dill and garlic, these quick pickled cucumbers are the kind of condiment that makes everything on the plate taste more alive. The brine comes together in just one small saucepan — apple cider vinegar, water, honey, and a pinch of salt — so there's no complicated process standing between you and a jar of something genuinely delicious. Salting the cucumbers first draws out excess moisture, which means they stay satisfyingly crunchy even after soaking in the brine. A little ground turmeric is optional, but it adds a subtle warmth and a gorgeous golden tint if you're feeling fancy. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no label-scanning or cross-contamination stress to worry about. These are brilliant alongside grilled proteins, tucked into sandwiches, or honestly eaten straight from the jar while standing at the fridge.
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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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