Honey Free Refrigerator Pickles
Crisp, tangy, and loaded with fresh dill and scallion, these refrigerator pickles are the kind of thing you'll want to keep stocked at all times. The brine gets its gentle sweetness from maple syrup instead of honey, so anyone avoiding bee-derived sweeteners can dig in without a second thought. Salting the cucumbers first is a small but brilliant step ā it pulls out excess moisture so the slices stay satisfyingly snappy and the brine stays beautifully clear. Apple cider vinegar brings a mellow, slightly fruity acidity that pairs perfectly with the mustard seeds and peppercorns, and a pinch of red pepper flakes adds just enough heat if you're into that. The whole process is low-effort and low-equipment ā just a saucepan, two mason jars, and a little patience while they chill. After 24 hours in the fridge, you've got a bright, punchy condiment that works on sandwiches, grain bowls, cheese boards, or honestly just straight from the jar.
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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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