Soy Free Quick Pickled Cucumbers
Crisp, tangy, and loaded with fresh dill and garlic, 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 handful of pantry basics, so you're never far from a bright, punchy condiment. Salting the cucumbers first draws out excess moisture, which means every slice stays satisfyingly snappy rather than going limp in the jar. Store-bought pickles can be a minefield of hidden additives and fermented soy-based ingredients, but this recipe keeps things completely clean and straightforward. The optional turmeric adds a gorgeous golden hue and a subtle earthy warmth without overpowering the classic dill-and-garlic flavor. After just 30 minutes in the fridge they're ready to eat, though they only get better as they sit and soak up that garlicky brine.
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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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