Gut Friendly Refrigerator Pickles
Crunchy, tangy, and loaded with probiotic potential, these refrigerator pickles are the kind of condiment that makes everything on your plate taste better. Apple cider vinegar forms the backbone of the brine, bringing that signature gut-friendly acidity that supports a happy digestive system without any of the harsh additives you'd find in most store-bought jars. Salting the cucumbers first draws out excess moisture, which keeps the slices satisfyingly crisp and ensures the brine stays clean and clear all the way through. Maple syrup adds just a whisper of natural sweetness to balance the vinegar, while mustard seeds, black peppercorns, and fresh dill layer in complexity that tastes like you've been pickling for years. Scallion greens tucked into each jar bring a mild, gentle allium flavor that's easier on the gut than raw onion. The whole process is low-effort and no special equipment is needed beyond a couple of mason jars and a few hours of patience in the fridge. Make a batch on Sunday and you'll have a bright, crunchy, feel-good topping ready to go all week 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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