Pregnancy Friendly Quick Pickled Cucumbers
Crisp, tangy, and just a little garlicky, these quick pickled cucumbers hit that sour-and-fresh craving that seems to strike at the most inconvenient hours. The brine is made with apple cider vinegar, honey, and fresh dill — simple, recognizable ingredients with no mystery preservatives or artificial additives to second-guess. Salting the cucumbers first draws out excess moisture, so every slice stays satisfyingly crunchy rather than going limp in the jar. The warm brine comes together in just a few minutes on the stovetop, and a short rest in the fridge is all it takes before they're ready to eat. A touch of ground turmeric can be stirred in for a subtle golden hue and a gentle anti-inflammatory boost, though it's completely optional. These are wonderful piled onto sandwiches, served alongside a grain bowl, or honestly eaten 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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