Legume Free Refrigerator Pickles
Crisp, tangy, and packed with flavor, these homemade refrigerator pickles are the kind of thing you'll want to keep stocked at all times. The brine comes together with apple cider vinegar, maple syrup, mustard seeds, and black peppercorns, giving each slice a perfectly balanced sweet-heat punch that store-bought jars rarely deliver. Fresh dill and scallion tops tucked into the jars add a bright, herby depth that makes these feel genuinely special. The salting step is a small but brilliant move ā drawing out moisture first means the brine stays crystal clear and the cucumbers stay satisfyingly crunchy even after days in the fridge. Since the ingredient list is built entirely around fresh vegetables, spices, and pantry staples, there's nothing here to worry about for anyone avoiding legumes ā no hidden bean-based additives, no soy-derived brine boosters. They're ready to eat in as little as four hours, but if you can wait a full day, the flavor payoff is absolutely worth it. Pile them on sandwiches, serve them alongside grilled meats, or honestly just eat them 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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