Recipe: Easy Homemade Quick Pickles with Turmeric & Apple Cider Vinegar

Summer is the season when the bounty from farms and gardens really rolls in! And quick pickles are a great way to capture and preserve the crunch of fresh cucumbers and many other veggies. 

The best part is that refrigerator pickles are done in minutes, unlike traditional canning that can take hours over a hot stove. (Perfect, since a long cooking time is the last thing any of us want during the summer heat!)

If you’re anything like me, you’ll eat these pickles right out of the jar! They’re perfect for summer barbecue season; but if salty and tangy are your thing, you can make and enjoy these year-round. 

Chop them up to make a quick chutney and serve over a grilled flank steak. Or add a vinegary kick to this fabulous Mexican Chicken Tortilla Soup!

Apple cider vinegar (ACV) creates a zingy soak for pickles and has been used as a health tonic for hundreds of years. When you make this delicious recipe, not only do you make the most of summer veggies, you also have a delicious pickle juice at the end. 

Add some of the punchy brine to your favorite salad dressing recipe, use it as a marinade to tenderize and flavor your next meat dish, or even add a couple tablespoons to this basic Beef Bone Broth recipe. (Read more here to learn about all the health benefits of ACV.)

 Throw in some turmeric – the magnificent multi-tasker that comes equipped with anti-inflammatory properties. (Used therapeutically, it can support your cardiovascular health to prevent dangerous risk factors for heart disease, plus help slow the signs of aging. Wow!) In this recipe, it adds a brilliant golden color and nutty flavor.  

What I love about this pickle recipe is how versatile it is. If you get your hands on a lot of veggies at once, make more of these delicious pickles simply by doubling the recipe and storing in the fridge for up to 2 months. 

And pickling isn’t just for cucumbers! Try adding sliced jalapeños, cauliflower florets, carrots, green or red bell peppers, or onions. You can spice your pickles up even more with grated horseradish, red pepper flakes, fresh dill, bay leaves, or ginger.

Pro Tip: It’s best to use pickling cucumbers here, but if they aren’t in season yet, you can substitute with readily available slicing cucumbers. You can start digging in the very next day after you make these pickles, but they just get better and better if you give the veggies a few days to absorb the brine.

Easy Homemade Quick Pickles with Turmeric & Apple Cider Vinegar


July 8, 2019

These crunchy, punchy pickles are perfect for barbecue season. Bring a jar to the host at your next grill-out!

  • Prep: 20 mins
  • Yields: 3 pint jars


3 cups small pickling cucumbers or mixed veggies, sliced into 1/2-inch rounds or lengthwise into spears

6 cloves of garlic, or more to taste

16 oz. organic apple cider vinegar

16 oz. filtered water

3 tbsp pickling salt or sea salt

1/2 tsp whole mustard seed

1/2 tsp whole celery seed

1/2 tsp ground turmeric

1/2 tsp whole black or mixed peppercorns


1Pack each of 3 clean, pint-sized jars with sliced cucumbers, garlic cloves, and a half teaspoon of each spice. Leave a half inch of space at the top of each jar for the brine.

2In a medium saucepan, bring apple cider vinegar, water, and salt to a boil over medium heat, then reduce to low and simmer for 3 minutes.

3Using a funnel, pour the heated brine into the jars to cover all the veggies.

4Close the lids tightly and refrigerate for 24 hours before munching.

5Store pickles in refrigerator for up to 2 months.

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