Wheat Free Quick Pickled Cucumbers
Crisp, tangy, and loaded with fresh dill and garlic, these quick pickled cucumbers are the kind of fridge staple that makes everything taste better — from grain bowls to grilled meats to a simple cheese board. 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 every slice stays satisfyingly crunchy rather than going limp in the jar. Every single ingredient here is naturally free of wheat and gluten, so there's no label-scanning or substitution stress involved — just clean, real food. The whole process is low-effort and forgiving, and the pickles are ready to eat after just 30 minutes in the fridge. Make a batch on Sunday and you'll find yourself reaching for them all week long.
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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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