Gelatin 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. Many store-bought pickles sneak in stabilizers or additives that can be surprisingly hard to vet, so making your own puts you completely in control of what goes into the jar. The brine here is beautifully straightforward ā apple cider vinegar, water, maple syrup, and a handful of whole spices ā with zero need for any setting agents or thickeners. Salting the cucumbers first draws out excess moisture, which keeps the slices satisfyingly snappy even after days in the fridge. A gentle simmer dissolves everything together, and then the jars do the rest of the work while you wait. After 24 hours, you've got bright, punchy pickles that hold up for two full weeks ā perfect for piling onto sandwiches, burgers, or eating straight from the jar with absolutely no guilt.
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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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