Citrus Free Refrigerator Pickles
Crisp, tangy, and loaded with dill and scallion flavor, these refrigerator pickles are the kind of thing you'll want to keep stocked in your fridge at all times. Many store-bought pickle brands sneak in citrus-based preservatives or natural flavors that can be hard to track down on a label, so making your own is genuinely the smarter move. The brine here relies on apple cider vinegar and a touch of maple syrup for that perfect balance of sharp and subtly sweet ā no lemon juice, no lime, nothing to worry about. Salting the cucumbers first pulls out extra moisture, which means the slices stay satisfyingly crunchy even after days in the jar. Mustard seeds and black peppercorns give the brine real depth, and a pinch of red pepper flakes can kick things up if you're into a little heat. 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 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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