Walnut Free Quick Pickled Cucumbers
Crisp, tangy, and faintly sweet, these quick pickled cucumbers are the kind of fridge staple that makes everything taste better — from grain bowls to grilled sandwiches to a simple cheese plate. The brine comes together fast on the stovetop, with apple cider vinegar, honey, and a whisper of garlic and fresh dill doing all the heavy lifting. A quick salt-and-drain step pulls excess moisture from the cucumbers first, so every slice stays snappy instead of going soft in the jar. The optional turmeric adds a gorgeous golden hue and a subtle earthiness that makes the whole thing look as good as it tastes. Store-bought pickles can hide all kinds of unexpected additives, but this recipe keeps things clean and completely transparent — you know exactly what's going in the jar. They're ready to eat in under an hour, and the flavor only deepens the longer they sit in the fridge.
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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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