Quick pickled cucumbers: a no-cook jar ready in an hour

Cucumbers move through a kitchen fast in summer, and a jar of these turns the surplus into something worth reaching for on its own. No boiling, no fermenting, just a short soak in a bright vinegar brine.

Apple cider vinegar carries the acid here instead of the white vinegar most quick pickles lean on, since white vinegar is often corn-derived and corn sits outside the elimination phase. A note of honesty: this is a vinegar pickle, not a fermented one, so it does not carry the probiotic benefit of a true ferment like sauerkraut or kimchi. What it does carry is real crunch and a clean, tangy bite that a plain vegetable side rarely gets on its own.

Ready in about an hour, and better the next day once the cucumber has had more time to take on the brine.

Ingredients

• 1 English cucumber, thinly sliced
• 1/2 cup water
• 1/2 cup apple cider vinegar
• 2 tsp fresh dill, chopped (or 1 tsp dried)
• 1 tsp sea salt

Method

Slice the cucumber thin. A mandolin makes this fast and even, though a sharp knife works fine.

Stir the water, vinegar, dill, and salt together until the salt dissolves. Layer the cucumber slices into a wide-mouth jar and pour the brine over, pressing gently so every slice is submerged.

Cover and refrigerate at least 1 hour before eating. They keep 4 to 5 days refrigerated, and the flavor deepens by the second day.

Garlicky variation

For a more assertive pickle, add 2 smashed garlic cloves to the jar and bring the brine to a boil before pouring it over the cucumbers. Cool to room temperature before refrigerating, then hold at least 3 days before eating. For a fuller deli-style spear version with more garlic depth, see Garlic dill pickles.

How to use it

• Alongside a burger or sandwich built on lettuce or a grain-free bun
• Chopped into a bowl for acid and crunch
• Straight from the jar as a snack

*Adapted from unboundwellness.com by Michelle Hoover*