Vegetarian Quick Pickled Cucumbers
Crisp, tangy, and faintly fragrant with fresh dill and garlic, these quick pickled cucumbers are the kind of condiment that makes everything on the plate taste more alive. The salting step draws out excess moisture first, so the slices stay satisfyingly snappy rather than going limp in the jar. A warm brine of apple cider vinegar, water, and honey strikes a beautiful balance between sharp and subtly sweet — no refined sugar, no artificial preservatives, just clean, bright flavor. A pinch of ground turmeric is optional, but it adds a gorgeous golden hue and a gentle earthiness that feels a little special. Everything gets layered into a single jar, which means cleanup is almost nonexistent. They're ready to eat after just 30 minutes in the fridge, though the flavor deepens the longer they sit. Pile them onto grain bowls, tuck them into wraps, or serve them alongside anything that could use a little lift.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!