Quick Pickled Cucumbers Without Vinegar

A Natural Twist on Classic Pickles

Skip the vinegar and let nature do the work. This quick pickled cucumber recipe relies on saltwater brine and natural fermentation to develop its crisp texture and tangy flavor. It’s a gut-friendly, additive-free way to enjoy pickles—ready in just a few days.

Ingredients

• 4 small cucumbers (preferably pickling cucumbers)

• 3 cups filtered water

• 1½ tablespoons sea salt (non-iodized)

• 2 cloves garlic, smashed

• 1 teaspoon mustard seeds (optional)

• 1 teaspoon black peppercorns

• Fresh dill sprigs

• 1 grape leaf or bay leaf (optional for crunch)

Instructions

1. Prepare the Brine

Dissolve the sea salt completely in filtered water. Avoid chlorinated tap water, which can disrupt fermentation.

2. Pack the Jar

Place garlic, dill, spices, and cucumbers vertically into a clean glass jar. Pour the brine over them until fully submerged.

3. Add a Weight

Place a fermentation weight or a small glass container on top to keep the cucumbers submerged.

4. Ferment

Cover the jar with a breathable lid (cheesecloth or fermentation lid). Let sit at room temperature for 3 to 5 days.

5. Taste and Store

Begin tasting on day 3. Once tangy and crisp, refrigerate. They will keep for several weeks in the fridge.

Fermentation Tips

• Always keep cucumbers under the brine to prevent mold.

• A cloudy brine is normal and a sign of healthy fermentation.

• Use smaller cucumbers for best texture and faster results.