Shellfish Free 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 better. The salting step draws out excess moisture first, so the slices stay satisfyingly snappy rather than going limp in the jar. A simple apple cider vinegar brine sweetened with honey comes together in just a few minutes on the stove, giving you that bright, balanced flavor without any complicated ratios to memorize. The optional turmeric adds a gorgeous golden hue and a subtle earthy note that makes the jar look as good as it tastes. Every ingredient here is straightforward and plant-based, so there is absolutely nothing to second-guess when it comes to hidden seafood derivatives or cross-contact concerns that can sneak into store-bought pickles. Pack them into a jar, pour over the warm brine, and they are ready to eat in under an hour — perfect alongside grilled proteins, tucked into sandwiches, or just eaten straight from the fridge.
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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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