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Full GAPS cucumber quick pickles with dill and garlic in a clear glass jar

Easy Pickled Cucumbers for Full GAPS

Crisp no-sugar cucumber refrigerator pickles made with a hot additive-free vinegar brine, mineral salt, dill, and optional garlic.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 10 servings
Course: Condiment, Side Dish
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cucumber slices peeled and cut 1/4 inch thick
  • 3/4 cup filtered water
  • 1/2 cup additive-free apple cider vinegar or distilled white vinegar no sugar, color, flavoring, or unsupported additives
  • 1 teaspoon mineral salt
Choose One Dill Branch
  • 1/2 teaspoon dried dill use this row OR the fresh dill row
  • 1 sprig fresh dill use this row OR the dried dill row
  • 1 clove garlic smashed; optional

Equipment

  • Small Le Creuset Signature stainless-steel saucepan
  • Clean glass mason jar or jars sized to the batch, with lids
  • Stainless-steel spoon or small ladle
  • Sharp chef's knife or mandoline with hand guard
  • stable cutting board
  • Measuring cups and spoons

Method
 

  1. Combine the filtered water, vinegar, mineral salt, dill, and optional garlic in a small stainless-steel saucepan. Bring the brine to a full boil, with active bubbles across the surface.
    Dill and apple cider vinegar quick-pickle brine at a full boil in a stainless saucepan
  2. Pack the peeled 1/4-inch cucumber slices snugly into the prepared jar or jars without crushing them. Pour or ladle the hot brine over the slices, including the chosen dill branch and optional garlic, until every cucumber layer is wet.
    Peeled quarter-inch cucumber slices packed in a two-cup glass jar before adding brine
  3. Leave the jar or jars uncovered until both the glass and brine cool fully to room temperature.
  4. Cover each fully cooled jar and refrigerate until chilled. Eat the pickles once chilled, or refrigerate them for 24 to 48 hours for deeper pickle flavor and the preferred texture.

Notes

  • Full GAPS: Use after cucumber, the selected additive-free vinegar, dill, and optional garlic have been introduced and tolerated.
  • Quick pickle: This is a boiled-vinegar refrigerator pickle, not a ferment and not a shelf-stable canning method.
  • Storage: Keep covered and refrigerated and use within 2 weeks.
  • Scaling: Numeric ingredients scale in the card. For 2x, use two two-cup jars or one correctly sized four-cup glass jar; keep the same full-boil, complete-cooling and refrigeration cues.

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