Seed Oil Free Quick Pickled Cucumbers
Crisp, tangy, and faintly sweet, these quick pickled cucumbers are the kind of fridge staple that makes everything taste better — grain bowls, sandwiches, grilled meats, or just eaten straight from the jar. The brine is built on apple cider vinegar, honey, and a handful of aromatics like fresh dill and sliced garlic, so every ingredient is clean and purposeful. Store-bought pickles can be a minefield of refined oils and mystery additives, but this recipe keeps things completely straightforward with nothing you wouldn't recognize at a glance. Salting the cucumbers first draws out excess moisture, which means the slices stay satisfyingly crunchy even after they've soaked in the brine. A touch of ground turmeric adds a warm, golden hue and a subtle earthiness if you're feeling it. The whole process comes together in under an hour, and the results are bright, punchy, and endlessly versatile.
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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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