Celery Free Refrigerator Pickles
Crisp, tangy, and loaded with bright flavor, these homemade refrigerator pickles are the kind of thing you'll want to keep stocked at all times. The brine is built from apple cider vinegar, maple syrup, mustard seeds, and black peppercorns, giving each slice a perfectly balanced sweet-heat kick that store-bought jars rarely deliver. Fresh dill and scallion tops tucked into the jars add an herby depth that makes these feel genuinely special. A quick salt-and-drain step pulls out excess moisture first, so the cucumbers stay satisfyingly snappy rather than going soft in the brine. Many commercial pickle products sneak in celery seed or celery-based flavorings, but every ingredient here is straightforward and easy to verify. Pack them into mason jars on a Sunday and by Monday you've got a punchy condiment ready to go on sandwiches, grain bowls, or straight out of the jar. They keep for up to two weeks in the fridge, which means one batch goes a very long way.
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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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