Gluten Free Refrigerator Pickles

Total time4 hr 20 min

Prep time15 min

Cook time5 min

4.6

(16)

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. Store-bought pickles can be a sneaky source of hidden additives, but this brine is built entirely from clean, naturally gluten-free ingredients — apple cider vinegar, maple syrup, mustard seeds, and a handful of aromatics you can actually pronounce. The salting step is a small but brilliant move: drawing out moisture from the cucumbers first means the brine stays crystal clear and every slice stays satisfyingly crunchy. A touch of maple syrup rounds out the sharpness of the vinegar without tipping into overly sweet territory, and the optional red pepper flakes add just enough heat to keep things interesting. No canning equipment, no complicated technique — just two mason jars, a quick simmer, and a little patience while they chill. After 24 hours in the fridge, you'll have a bright, punchy pickle that's perfect alongside burgers, grain bowls, or eaten straight from the jar.

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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.

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