Eggless Refrigerator Pickles
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. A quick salt-and-drain step pulls excess moisture from the cucumber slices before they ever hit the jar, which is the secret to that satisfying snap in every bite. The brine comes together in minutes on the stovetop ā apple cider vinegar, a touch of maple syrup for gentle sweetness, mustard seeds, and black peppercorns ā and the whole thing is naturally free of eggs at every single step, no substitutions needed. Pickles are one of those foods where store-bought versions can hide surprising additives, so making your own means you know exactly what's going in the jar. Pack them tight, pour over the warm brine, and by the next day you'll have two pints of seriously good pickles ready to go. They keep in the fridge for up to two weeks, though they rarely last that long once people discover them.
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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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