Sesame Free Quick Pickled Cucumbers
Crisp, tangy, and faintly sweet, these quick pickled cucumbers are the kind of fridge staple that makes everything taste better — from grain bowls to grilled meats to a simple cheese board. The brine comes together in minutes with apple cider vinegar, honey, and a pinch of salt, then gets layered with fresh dill and sliced garlic for that classic pickle-jar aroma. A quick salt-and-drain step pulls out excess moisture from the cucumbers first, which means you get a satisfying crunch rather than a soggy result. The optional ground turmeric adds a gentle warmth and a gorgeous golden tint to the brine without changing the flavor in any dramatic way. Store-bought pickles can be a minefield of unexpected additives, but every ingredient here is straightforward and easy to verify. They're ready to eat in under an hour, and they keep beautifully in the fridge for snacking all week long.
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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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