Brazil Nut Free Refrigerator Pickles
Crisp, tangy, and loaded with fresh dill and scallion, these refrigerator pickles are the kind of condiment that quietly steals the show at every meal. A quick salt-and-drain step pulls excess moisture from the cucumber slices before they ever hit the jar, which means the brine stays beautifully clear and every bite stays satisfyingly crunchy. The brine itself is a simple combination of apple cider vinegar, water, and maple syrup ā no refined sugar, no mystery additives, just clean ingredients you can actually read. Mustard seeds and black peppercorns give it that classic deli-pickle complexity, while a pinch of red pepper flakes adds a gentle kick if you're into a little heat. Since everything goes straight from your stovetop into mason jars and into the fridge, there's no canning equipment, no pressure cooker, and no stress. They're ready in as little as four hours, but if you can hold out until the next day, the flavor deepens into something genuinely addictive. Pile them onto sandwiches, serve them alongside burgers, or just eat them straight from the jar ā no judgment here.
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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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