Yeast Free Quick Pickled Cucumbers
Crisp, garlicky, and bright with fresh dill, these quick pickled cucumbers deliver everything you want from a classic pickle without any of the waiting. The brine comes together in minutes on the stovetop — apple cider vinegar, honey, and a pinch of salt — making this a genuinely fast project that still tastes like something you planned ahead. Because the recipe skips any fermentation process, there's no yeast involved at any stage, which means it's a worry-free option for anyone managing a yeast-free lifestyle. Salting the cucumbers first draws out excess moisture, so every slice stays satisfyingly crunchy rather than going soft in the jar. The optional turmeric adds a subtle warmth and a gorgeous golden tint to the brine if you want to take things up a notch. These are fantastic alongside grilled meats, tucked into wraps, or just eaten straight from the jar as a tangy snack. Make a batch on a Sunday and you'll be 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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