Capsaicin 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 scallion, these refrigerator pickles deliver everything you want from a classic pickle without any of the heat that makes so many store-bought versions off-limits. The brine is built on apple cider vinegar and a touch of maple syrup, which gives it a gentle sweet-sour balance that's bright and complex without relying on chili-based ingredients. The red pepper flakes listed in the recipe are explicitly optional and easy to leave out entirely, making this a genuinely safe and satisfying choice for anyone who needs to avoid capsaicin. Salting the cucumbers first is a smart step that pulls out excess water, so the slices stay snappy and the brine stays beautifully clear. Mustard seeds and black peppercorns add just enough aromatic depth to keep things interesting without any burning heat. After a quick simmer and a few hours in the fridge, you've got two jars of homemade pickles that are perfect on sandwiches, alongside burgers, or eaten straight from the jar. They keep for up to two weeks, so one batch goes a long way.

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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)
Can be omitted
red pepper flakes

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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