Chicken Free Refrigerator Pickles
Crisp, tangy, and loaded with bright flavor, these refrigerator pickles are the kind of condiment that makes everything on your plate taste better. Salting the cucumber slices first draws out excess moisture, which keeps the brine beautifully clear and the pickles satisfyingly crunchy rather than soggy. The brine itself is a well-balanced mix of apple cider vinegar, maple syrup, mustard seeds, and black peppercorns ā sweet, sharp, and just a little complex. Fresh dill and scallion tops tucked into each jar add an herby, aromatic layer that store-bought versions rarely deliver. If you like a little heat, the optional red pepper flakes push the whole thing into seriously addictive territory. No canning equipment, no special skills ā just two mason jars, a quick simmer, and a little patience while they chill. After 24 hours in the fridge, you'll have a batch that keeps for two weeks and goes with just about everything.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!