These quick pickled cucumbers are an easy way to make pickles at home! They’re paleo, vegan, and AIP.

quick pickled cucumbers

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.

quick pickled cucumbers

 

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!

quick pickled cucumbers

Why bother making your own pickles?

Pickles are often made with white vinegar, which is corn-based. This option is corn-free!

 

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Quick Pickled Cucumbers


  • Author: Michelle
  • Yield: 4 servings 1x

Description

These quick pickled cucumbers are an easy way to make pickles at home! They’re paleo, vegan, and AIP.


Scale

Ingredients

  • 1 English cucumber
  • 1/2 cup water
  • 1/2 cup apple cider vinegar
  • 2 tsp fresh dill, chopped
  • 1 tsp sea salt

Instructions

  1. Using a mandolin slicer (or a knife) thinly slice the cucumber into even slices.
  2. Stir the water, apple cider vinegar, dill, and salt together. Stir until combined.
  3. 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.
  4. 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