Ginger Free Refrigerator Pickles
Crisp, tangy, and loaded with bright flavor, these refrigerator pickles are the kind of condiment that makes everything on your plate taste better. Many store-bought pickle brands sneak in ginger or ginger-adjacent spices, so making your own is the easiest way to know exactly what's in the jar. The brine here gets its gentle sweetness from maple syrup and its complexity from mustard seeds, black peppercorns, and fresh dill ā no ginger anywhere in sight. Salting the cucumber slices first is a small but smart step that pulls out excess moisture, keeping every slice satisfyingly crunchy even after days in the fridge. Scallion tops add a mild, savory note that plays beautifully against the apple cider vinegar base. The whole process comes together without any special equipment, and within 24 hours you'll have two jars of pickles that are genuinely better than anything you'd grab off a shelf. They'll keep for up to two weeks ā if they last that long.
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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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