Carrageenan 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 are the kind of thing you'll want to keep stocked at all times. Many store-bought pickles sneak in additives and stabilizers — including carrageenan, a seaweed-derived thickener sometimes used in commercial brined products — so making your own is genuinely the cleanest route. Every ingredient here is straightforward and easy to verify: cucumbers, apple cider vinegar, maple syrup, whole spices, and fresh aromatics. The salting step draws out moisture first, which keeps the slices satisfyingly crunchy rather than soggy once they hit the brine. A touch of maple syrup rounds out the sharpness of the vinegar without tipping into overly sweet territory, and the optional red pepper flakes add a gentle kick if you want it. They're ready in as little as four hours but genuinely hit their stride after a full day in the fridge. Pile them on sandwiches, serve them alongside grilled proteins, or honestly just eat them straight from the jar — no judgment.

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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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