Macadamia Free Refrigerator Pickles
Crisp, tangy, and loaded with fresh dill and a gentle kick from mustard seeds and peppercorns, these refrigerator pickles are the kind of condiment that makes everything taste better. The brine gets a subtle sweetness from maple syrup instead of refined sugar, which rounds out the sharpness of the apple cider vinegar in the most satisfying way. Salting the cucumber slices first is the secret move here ā it pulls out excess moisture so the brine stays crystal clear and every slice stays snappy rather than soggy. Scallion tops tucked into the jars add a mild oniony depth that store-bought pickles rarely bother with. The whole process is straightforward and requires no canning equipment, just two mason jars and a little patience while they chill. After 24 hours in the fridge, you've got a bright, punchy pickle that's perfect on sandwiches, grain bowls, cheese boards, or honestly just eaten 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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