Fish Free 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 moisture from the cucumber slices upfront, which means the brine stays beautifully clear and every bite stays satisfyingly crunchy. The brine itself is a simple mix of apple cider vinegar, water, and maple syrup ā no refined sugar, no mystery additives, and absolutely nothing fishy hiding in the ingredient list. Mustard seeds and black peppercorns give the jars that classic deli-style depth, while a pinch of red pepper flakes adds a gentle kick if you're into a little heat. There's no canning equipment or special skills required ā just two mason jars, a quick simmer on the stove, and a few hours of patience in the fridge. After 24 hours the flavors really come together, and the jars will keep for up to two weeks, so you can have a steady supply on hand for sandwiches, grain bowls, cheese boards, or straight-from-the-jar snacking.
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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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