Citric Acid Free Refrigerator Pickles
Crunchy, tangy, and loaded with fresh dill and a gentle kick from mustard seeds and peppercorns, these refrigerator pickles are the kind of thing you'll want to keep stocked at all times. For anyone avoiding citric acid ā a common preservative hiding in most store-bought pickles ā making your own is genuinely the easiest workaround. The brine here relies on apple cider vinegar and a touch of maple syrup instead, giving you that bright, balanced flavor without any of the additives that can be hard to track down on ingredient labels. Salting the cucumbers first pulls out excess moisture, which keeps the slices satisfyingly crisp even after days in the jar. Scallion tops and fresh dill go in at the bottom of each mason jar, so every slice picks up that herby, savory depth as it brines. They're ready in as little as four hours, but if you can wait until the next day, the flavor really comes together. Pile them on sandwiches, serve them alongside grilled anything, or honestly just eat them straight from the jar ā no judgment.
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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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