Coconut 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 the plate taste better. Many store-bought pickle brands sneak in unexpected additives or preservatives, so making your own at home means you know exactly what's going in the jar. The brine here is beautifully straightforward — apple cider vinegar, water, maple syrup, and a handful of whole spices — and every single ingredient is naturally free of coconut in any form. Salting the cucumbers first is a smart little step that pulls out excess moisture, keeping the slices satisfyingly crunchy even after days in the fridge. A touch of maple syrup balances the vinegar without overpowering it, and the optional red pepper flakes add just enough heat to keep things interesting. After 24 hours in the refrigerator, you'll have two jars of bright, punchy pickles ready to pile onto sandwiches, burgers, or a charcuterie board. They keep for up to two weeks — though they rarely 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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