Cinnamon 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 condiment that makes everything on your plate taste better. Many store-bought pickle brands sneak in unexpected spices, so making your own is the surest way to know exactly what's in the jar. The brine here is beautifully straightforward — apple cider vinegar, water, maple syrup, mustard seeds, and black peppercorns — with zero warm spices that could cause a problem. Salting the cucumbers first is the secret to keeping them satisfyingly crunchy rather than soggy, and the whole process comes together without any special equipment beyond a saucepan and two mason jars. A touch of maple syrup rounds out the acidity in a way that feels more complex than plain sugar without adding anything to worry about. After just 24 hours in the fridge, you've got two jars of bright, garlicky-free, clean-flavored pickles that keep for up to two weeks — if they last that long.

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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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