Barley Free Refrigerator Pickles

Total time4 hr 20 min

Prep time15 min

Cook time5 min

4.6

(16)

Crisp, tangy, and loaded with fresh dill and a gentle kick of heat, these refrigerator pickles are the kind of condiment that makes everything on your plate taste better. The brine comes together with apple cider vinegar, maple syrup, mustard seeds, and black peppercorns — simple pantry staples that deliver serious flavor without any grain-based additives to worry about. Store-bought pickles can be a surprisingly tricky category, since some brands use malt vinegar or other barley-derived ingredients that sneak in under vague labeling. Making your own at home means you know exactly what's in the jar. The salting step draws out moisture from the cucumbers first, which keeps the slices satisfyingly snappy even after days in the fridge. Pack them into mason jars, pour over the warm brine, and you're done — no canning equipment, no complicated technique. They're ready to eat in as little as four hours, but if you can wait a full day, the flavor really blooms.

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Ingredients

8 servings

2 medium english cucumbers (about 1 ½ 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
½ tsp black peppercorns
½ 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 2–3 minutes. Remove from heat and let the brine cool for 5 minutes.

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