Lupin 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 process is genuinely simple ā salt the cucumbers to pull out moisture, simmer a quick apple cider vinegar brine with maple syrup, mustard seeds, and peppercorns, then pack everything into jars and let the fridge do the work. Lupin, a legume-based flour increasingly found in packaged and processed foods, has zero business being anywhere near this recipe ā every single ingredient here is clean, whole, and easy to verify at a glance. That matters when store-bought pickles and condiments can carry unexpected additives or fillers that make label-reading feel like a part-time job. The maple syrup adds just a whisper of sweetness that balances the vinegar without tipping into bread-and-butter territory, and the optional red pepper flakes give a gentle kick if you want it. They're ready in four hours but genuinely shine after a full day in the brine. Pile them on sandwiches, serve them alongside grilled meats, or honestly just eat them straight from the jar ā no judgment.
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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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