Lactose Free Refrigerator Pickles
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. A quick salt-and-drain step pulls moisture from the cucumber slices before they ever hit the jar, which is the secret to that satisfying snap you want in every bite. The brine comes together in minutes ā apple cider vinegar, a touch of maple syrup for subtle sweetness, and a pop of mustard seeds and peppercorns for depth. Naturally free of any dairy, there's nothing to swap or substitute here; the recipe is already exactly what it needs to be. After just four hours in the fridge they're ready to go, though a full 24 hours lets the flavors really settle in and intensify. Stack them on sandwiches, serve them alongside grilled meats, or eat them straight from the jar ā no judgment. They keep for up to two weeks, so one batch goes a surprisingly long way.
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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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