Beef Free Refrigerator Pickles
Crisp, tangy, and loaded with fresh dill and scallion, these refrigerator pickles are the kind of condiment that makes everything on your plate taste better. The process is surprisingly simple ā salting the cucumber slices first draws out moisture so the brine stays crystal clear and every slice stays satisfyingly crunchy. A splash of apple cider vinegar and a touch of maple syrup give the brine a mellow, slightly sweet edge that sets these apart from anything you'd grab off a grocery store shelf. Mustard seeds and black peppercorns add gentle warmth and depth, while a pinch of red pepper flakes can kick things up if you're in the mood. There's no canning equipment, no complicated technique, and no animal products anywhere in the ingredient list ā just fresh vegetables and pantry staples doing exactly what they're supposed to do. Pack them into mason jars on a Sunday and by Monday you've got a bright, punchy pickle ready to go alongside sandwiches, grain bowls, or a cheese board. They keep for up to two weeks in the fridge, 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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