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


  • 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!


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!