Hazelnut Free Refrigerator Pickles
Crisp, tangy, and loaded with bright flavor, these refrigerator pickles are the kind of thing you'll want to keep stocked at all times. The brine gets its subtle sweetness from maple syrup instead of refined sugar, and the combination of mustard seeds, black peppercorns, and fresh dill makes every jar smell absolutely incredible. A quick salt-and-drain step pulls excess moisture from the cucumbers first, which means the brine stays clear and the slices stay satisfyingly crunchy ā not soggy. For anyone navigating tree nut allergies, pickles can be a surprisingly tricky category when store-bought versions are processed on shared lines or packed with mystery seasonings. Here, every ingredient is straightforward and easy to verify, so you know exactly what's going in the jar. The whole process comes together without any special equipment beyond a saucepan and two mason jars, and the pickles are ready to eat in as little as four hours. Make a batch on Sunday and you'll have a punchy, crunchy condiment 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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