Turkey Free Quick Pickled Cucumbers
Crisp, tangy, and loaded with fresh dill and garlic, these quick pickled cucumbers are the kind of condiment that makes everything on the plate taste more alive. The brine comes together in minutes with apple cider vinegar, honey, and a pinch of turmeric for a subtle golden hue and gentle warmth. Salting the cucumbers first draws out excess moisture, which means you get that satisfying snap in every bite rather than a soggy, watery result. Packed entirely with produce, pantry staples, and fresh herbs, there is nothing here to second-guess — just clean, straightforward ingredients from start to finish. They are brilliant alongside grilled proteins, tucked into sandwiches, or piled on top of grain bowls when you want a bright, acidic contrast. The hardest part is waiting the 30 minutes for them to chill before you dig in.
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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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