Quick Pickled Cucumbers
These quick pickled cucumbers are an easy way to make pickles at home! They’re paleo, vegan, and AIP.
Quick Pickled Cucumbers
Fermented foods are one of the foundations of a healing diet. Rich with probiotic benefits, ferments are so good for your gut! However, they take a bit of extra effort to make. Sometimes I find myself wanted a yummy fermented food topping for a meal but I don’t have three days to wait for it. That’s where quick pickled cucumbers come in!
These quick pickled cucumbers still feature probiotic benefits, but are made in a fraction of the time. They are so perfect for putting on burgers and have become a staple in my house over the past several weeks. They’re made with apple cider vinegar and are paleo, AIP, and whole30 compliant. No corn-based vinegar here!
Why are these quick pickled cucumbers awesome?
They’re so easy to make
If you’re hosting a BBQ or cookout, the last thing you need is more complicated things to do! These quick pickled cucumbers are so easy to make, leaving you time to focus on other things.
They’re packed with probiotics
It’s just as important to consume healthy probiotics to feed our good gut bacteria. The apple cider vinegar in these cucumbers in an amazing fermented food that you don’t have to really think much about!
How To Make These Quick Pickled Cucumbers
- Slice the cucumber: Using a mandolin slicer (or a knife) thinly slice the cucumber into even slices.
- Combine the ingredients: Stir the water, apple cider vinegar, dill, and salt together. Stir until combined. Add the cucumber to a wide mouthed jar and cover with vinegar mixture. You want the cucumber slices to be fully submerged, so rearrange the slices as needed.
- Chill & Serve: Cover the jar and allow to chill in the fridge for at least an hour before serving. Store in the fridge for 4-5 more days.
What You’ll Need To Make These Quick Pickled Cucumbers
Cucumbers
I use English cucumbers for this recipe, but you can also use garden cucumbers.
Apple cider vinegar
This is a great alternative to using white vinegar!
Salt & fresh dill
Glass jars
I like to use wide mouth weck jars!
Why bother making your own pickles?
Pickles are often made with white vinegar, which is corn-based. This option is corn-free!
You’ll also love…
- Quick Pickled Onions (Paleo, AIP, Whole30)
- Easy Vinegar Cucumber Salad
- Greek Chicken Burgers
- Spinach Avocado Chicken Burgers
Quick Pickled Cucumbers
- Yield: 4 servings 1x
Description
These quick pickled cucumbers are an easy way to make pickles at home! They’re paleo, vegan, and AIP.
Ingredients
- 1 English cucumber
- 1/2 cup water
- 1/2 cup apple cider vinegar
- 2 tsp fresh dill, chopped
- 1 tsp sea salt
Instructions
- Using a mandolin slicer (or a knife) thinly slice the cucumber into even slices.
- Stir the water, apple cider vinegar, dill, and salt together. Stir until combined.
- Add the cucumber to a wide mouthed jar (liked this) and cover with vinegar mixture. You want the cucumber slices to be fully submerged, so rearrange the slices as needed.
- Cover the jar and allow to chill in the fridge for at least an hour before serving. Store in the fridge for 4-5 more days.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 18
- Fat: 0.1g
- Carbohydrates: 3g
- Fiber: 0.4g
- Protein: 0.5g
AIP
Low Carb
Paleo
Whole30
Hi there,
First of all, thank you for a great pickle recipe! I’ve been trying to find pickles I can eat at the store, but there’s always SOMETHING in each kind.
Second, I don’t have fresh dill; how much dried dill would you recommend using?
Thank you!
I totally feel you! You can try to use half the amount and add more if needed 🙂
Thank you so much for this easy recipe!
This is the first pickle recipe I’ve seen that doesn’t instruct you to boil anything!
But why? Doesn’t boiling stop the growth of fungus or other organisms?
BTW, can I add tarragon to the mix?
Thanks
★★★★★