Pescatarian Quick Pickled Cucumbers
Crisp, tangy, and faintly sweet, these quick pickled cucumbers are the kind of fridge staple that makes everything else on the plate taste better. The salting step draws out excess moisture first, so the slices stay satisfyingly snappy rather than going limp in the jar. A warm brine of apple cider vinegar, honey, and garlic comes together in just a few minutes on the stove, and fresh dill does the heavy lifting on flavor — with a pinch of turmeric available if you want a subtle golden hue. Because this recipe is built entirely from produce, pantry staples, and aromatics, it fits naturally into a pescatarian lifestyle without any substitutions or workarounds needed. Pack the cucumbers into the jar, pour over the brine, and within about 30 minutes of chilling you have something genuinely craveable. Pile them onto fish tacos, serve alongside grilled salmon, or just eat them straight from the jar — no judgment here.
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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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