Rice Free Quick Pickled Cucumbers
Crisp, tangy, and loaded with fresh dill and garlic, these quick pickled cucumbers are the kind of condiment that makes everything on the plate taste better. The brine comes together in minutes with apple cider vinegar, honey, and a pinch of turmeric for a subtle golden hue and gentle warmth. Salting the cucumbers first draws out excess moisture, which means every slice stays satisfyingly crunchy rather than going limp in the jar. There's no grain, no starch, and no hidden fillers here — just clean, whole ingredients that happen to be naturally free of rice in every form. The garlic and dill infuse the brine as the cucumbers cool, so even a short 30-minute rest in the fridge delivers serious flavor. These are brilliant alongside grilled meats, tucked into wraps, or piled onto a cheese board when you want something bright and acidic to cut through the richness.
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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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