Dairy 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. The brine comes together in minutes on the stovetop — apple cider vinegar, mustard seeds, black peppercorns, and a touch of maple syrup for just enough sweetness to balance the pucker. A quick salt-and-drain step pulls excess moisture from the cucumbers first, which is the secret to keeping every slice satisfyingly snappy instead of soggy. There's nothing in here that would raise a red flag for anyone avoiding dairy — just clean, whole ingredients you can feel good about. Pack them into mason jars, pour over the warm brine, and let the fridge do the rest of the work. They're ready in four hours but genuinely shine after a full day, and they'll keep for 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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