Almond Free Refrigerator Pickles
Crisp, tangy, and loaded with dill and scallion, these refrigerator pickles are the kind of condiment that makes everything on the plate taste better. The brine comes together in minutes on the stovetop ā apple cider vinegar, maple syrup, mustard seeds, and a pinch of red pepper flakes for a gentle kick ā and the whole process is refreshingly straightforward. A quick salt-and-drain step pulls moisture from the cucumber slices first, which is the secret to keeping them satisfyingly snappy rather than soggy. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or cross-contamination stress to worry about. Pack the jars, pour in the warm brine, and let your fridge do the rest. After 24 hours you'll have a bright, punchy pickle that holds up beautifully for up to two weeks ā if they last that long.
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Learn more āIngredients
8 servings
- 2 medium english cucumbers (about 1 Ā½ lb total), thinly sliced
- 1 tsp kosher salt
For the brine
- 1 cup apple cider vinegar
- 1 cup water
- 2 tbsp maple syrup
- 1 tsp kosher salt
- 1 tsp mustard seeds
- Ā½ tsp black peppercorns
- Ā½ tsp red pepper flakes (optional)
For the jars
- 4 sprigs fresh dill
- 4 scallion green tops, cut into 2-inch pieces
Instructions
- 1
Toss the cucumber slices with 1 tsp kosher salt in a colander set over the sink. Let them stand for 10 minutes, then rinse briefly under cold water and pat dry with a clean towel. This draws out excess moisture so the brine stays clear and the slices stay crisp.
- 2
Combine the apple cider vinegar, water, maple syrup, 1 tsp kosher salt, mustard seeds, black peppercorns, and red pepper flakes (if using) in a medium saucepan. Bring to a simmer over medium heat, stirring until the salt and maple syrup are fully dissolved, about 2ā3 minutes. Remove from heat and let the brine cool for 5 minutes.
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