Red Meat Allergy Friendly Quick Pickled Cucumbers
Crisp, tangy, and 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 entire process is plant-based and completely free of any red meat or animal-derived proteins, so there's zero concern about hidden allergens sneaking in through the brine or seasoning. Salting the cucumbers first draws out excess moisture, which means you get that satisfying crunch even after the vinegar does its work. A honey-sweetened apple cider vinegar brine comes together in just a few minutes on the stovetop, and a whisper of turmeric adds a golden hue and subtle earthiness if you're feeling it. Pack everything into a jar, pour over the warm brine, and the fridge takes care of the rest. They're ready in about half an hour, but honestly the longer they sit, the better they get — pile them onto grain bowls, sandwiches, or a cheese board and watch them disappear.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!