Emulsifier Free Refrigerator Pickles

Total time4 hr 20 min

Prep time15 min

Cook time5 min

4.6

(16)

Crisp, tangy, and loaded with bright flavor, these refrigerator pickles are the kind of thing you'll want to keep stocked in your fridge at all times. Most store-bought pickles sneak in additives and stabilizers that can be hard to spot on a label, so making your own is genuinely the easiest way to know exactly what you're eating. The brine here is beautifully straightforward — apple cider vinegar, water, maple syrup, and a handful of whole spices — with zero emulsifiers or mystery ingredients in sight. Salting the cucumbers first pulls out excess moisture, which keeps the slices satisfyingly crunchy and the brine crystal clear. Fresh dill and scallion greens tucked into the jars add an herby, aromatic depth that no shelf-stable jar can really compete with. They're ready after just four hours, but if you can hold out until the next day, the flavor gets even better. Two weeks of fridge life means you can batch these on a Sunday and snack on them all week long.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!