Spice Free Quick Pickled Cucumbers
Crisp, tangy, and refreshing, these quick pickled cucumbers are the kind of condiment that makes everything on the plate taste more alive. The brine is built from apple cider vinegar, water, and honey — no fiery chiles, no peppercorns, no spice blends that can sneak heat into an otherwise gentle dish. Fresh dill and thinly sliced garlic do all the heavy lifting on flavor, giving you something aromatic and bright without any burn. Salting the cucumbers first draws out excess moisture, so every slice stays satisfyingly crisp rather than going limp in the jar. A touch of turmeric is listed as optional and adds a golden hue without any sharpness, so you can include it or skip it entirely depending on your needs. The whole process is straightforward — a quick simmer on the stovetop, a pack into a jar, and a short rest in the fridge before they're ready to eat. Pile them onto sandwiches, serve alongside grilled proteins, or snack on them straight from the jar.
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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)
Can be omittedturmeric
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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