Probiotic Quick Pickled Cucumber
Pickles and probiotics are my life and passion. I eat something pickled at least once a day. 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.
Why I LOVE this Quick Probiotic Pickled Cucumber Recipe
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! Want to learn more about gut health and probiotics? Sign up for my newsletter and you’ll get a free “Recipes to Hack Your Microbiome” ebook, complete with recipes and info on all things probiotics and your microbiome!
Let’s Talk Quick Probiotic Pickled Cucumber Ingredients
Cucumber is easily the star of the show because you pickles aren’t pickles without cucumber. They are light, fresh, and the perfect canvas for the flavor you’re about to have them soak up!
That classic pickle flavor wouldn’t be the same with out fresh dill. 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.
What savory dish is complete with out garlic, let’s be real. Garlic packs in the flavor and brings a prebiotic benefit to the table.
Raw Apple Cider Vinegar
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!
Now, this is very important if you want your quick pickles to last and remain safe. Make sure you use distilled water. I repeat, use distilled water for these Probiotic Quick Pickled Cucumbers. Don’t use tap, don’t use spring water, use distilled. This will help make sure the “culture” (and I say culture lightly) stays strong.
- 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)
- 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!
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