Artificial Food Coloring Free Refrigerator Pickles
Crunchy, tangy, and loaded with fresh dill and scallion, these refrigerator pickles are the kind of condiment that makes everything on your plate taste better. Store-bought pickles are one of the sneakiest places artificial dyes hide ā that unnaturally vivid green color often comes from additives you'd never expect in a simple jar of cucumbers. Here, the gorgeous color comes entirely from the vegetables themselves, and the brine gets its gentle sweetness from maple syrup instead of anything processed. Salting the cucumber slices first draws out excess moisture so the brine stays beautifully clear and the pickles stay satisfyingly crisp. Apple cider vinegar, mustard seeds, and black peppercorns do all the heavy flavor lifting, with optional red pepper flakes if you want a little heat. The whole process is straightforward enough for a weeknight, and after 24 hours in the fridge you'll have two jars of genuinely clean, bright pickles ready to go. They keep for up to two weeks ā though they rarely 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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