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Probiotic Quick Pickled Cucumber

I love this Probiotic Quick Pickled Cucumber recipe because it’s fast and easy to make. Perfect for when I run out of pickles and need a quick fix.

I also love it because pickles and probiotics are my life and passion. I eat something pickled at least once a day. You could call me a super fan of pickled foods… just me?

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Why I Love Quick Probiotic Pickled Cucumbers

Even if you don’t share my affinity for pickled food, this recipe deserves a try.

  1. It’s super easy to make (we’re talking throw food in a jar and let it sit for 2 hours easy).
  2. It’s super affordable to make; affordable probiotics? What is there to lose?

This Quick Probiotic Pickled Cucumber recipe is perfect to serve as a side with heavy meals (think Thanksgiving) or even just to throw into a salad for an added kick.

Not to mention it’s probiotic properties can make it a gut healing food!

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Quick Probiotic Pickled Cucumber Ingredients

This recipe includes cucumbers, dill, red onion, minced garlic, raw apple cider vinegar, and distilled water. Let’s explore the role of each of the ingredients in this quick probiotic pickled cucumber recipe…

The cucumber is easily the star of the show because pickles aren’t pickles without cucumber… or are they? Additionally, cucumbers are light, fresh, and the perfect canvas for the flavor you’re about to have them soak up!

Fresh dill is essential to getting that classic pickle flavor. I encourage you to use fresh dill because it packs more flavor and offers more benefits. However, if all you have is dried dill, that should suffice though you may need to adjust how much you add in.

Adding red onion to this recipe not only add amazing flavor but also beautiful color and balanced texture. Trust me, the red onion helps bring this dish together both visually and through taste. Not to mention, red onion is a potent prebiotic, meaning its vital for supporting the good bacteria (probiotics) in ferments and in your gut. The same prebiotic activity goes for the minced garlic.

This is what makes this Probiotic Quick Pickled Cucumber Recipe probiotic. Apple Cider Vinegar is fermented and when they sell it raw it hasn’t been pasteurized. Unpasteurized (or raw) vinegar of any kind is probiotic because it was fermented (fermented unpasteurized foods are probiotic). Bonus points if you buy raw vinegar with the mother!

Print Recipe

Probiotic Quick Pickled Cucumber

Prep Time10 minutes
Passive Time2 hours
Course: Condiments, Ferment, Salads, Snacks
Cuisine: Dairy-Free, Gluten-Free, Paleo, Vegan / Plantbased
Keyword: Probiotic Quick Pickled Cucumber, Probiotic Quick Pickles
Servings: 4 servings

Ingredients

  • 1 whole cucumber
  • 1/2 bunch dill (fresh if possible)
  • 1/4 red onion (sliced thinly)
  • 1 clove garlic minced
  • 1/4 cup raw apple cider vinegar
  • 3/4 cup distilled water
  • 1/2 tsp salt (or to taste)

Instructions

  • Cut cucumber into slices or spears (whatever pickled form you'd like them in) and place them in a glass container (preferably one that they fill nicely)
  • Slice 1/4 a red onion and mince 1 garlic clove and add both to the glass container
  • Now add the fresh dill to the glass container
  • In a separate bowl combine 1 part raw apple cider vinegar to 3 parts distilled water (so 1/4 cup vinegar to 3/4 cup water) and stir in the salt
  • Pour the water/vinegar/salt mixture into the glass container and seal with an airtight container
  • Let the pickles sit for at least 2 hours (or until they are to your desired strength) and enjoy!

Notes

You may adjust the raw apple cider vinegar to distilled water ratio if you desire. I personally prefer a stronger pickle and typically do a 1:1 ratio of vinegar and water. Feel free to play around with the ratio until you find your desired strength!

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