Turmeric 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 better. The brine comes together in minutes with apple cider vinegar, honey, and a pinch of salt — no complicated ratios, no canning equipment, just a jar and a little patience in the fridge. Because the recipe lists turmeric as strictly optional, it's easy to leave it out entirely without losing any of the flavor that makes these so addictive. The salting step draws out excess moisture from the cucumbers first, which means you get that satisfying crunch rather than a soggy, watery result. Garlic and fresh dill do all the heavy lifting in the flavor department, giving the brine a bright, herby depth that store-bought pickles rarely match. These are perfect piled onto sandwiches, served alongside grilled proteins, or honestly just eaten 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 omittedground turmeric
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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