Breastfeeding Friendly Refrigerator Pickles
Crunchy, tangy, and loaded with bright flavor, these quick cucumber pickles are the kind of fridge staple that makes every meal feel a little more exciting. The brine comes together with apple cider vinegar, a touch of maple syrup for gentle sweetness, and aromatic mustard seeds and peppercorns ā no artificial preservatives or mystery additives that you'd find in a store-bought jar. Fresh dill and scallion greens tuck into each jar for a herby, garden-fresh punch that really sets these apart. Salting the cucumbers first is a smart little step that pulls out extra moisture, keeping every slice satisfyingly crisp rather than soggy. When you're nursing and paying close attention to what goes into your body, it's genuinely reassuring to know exactly what's in your food ā and this recipe keeps things clean and wholesome from start to finish. The optional red pepper flakes let you dial the heat up or down depending on your preference and comfort level. Make a batch on Sunday and you'll have a bright, snappy condiment ready to go all week 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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