MSG Free Refrigerator Pickles

Total time4 hr 20 min

Prep time15 min

Cook time5 min

4.6

(16)

Crisp, tangy, and loaded with fresh dill and scallion, these refrigerator pickles deliver everything you want from a classic pickle without a single additive or flavor enhancer in sight. Store-bought pickles are one of those sneaky products where preservatives and flavor boosters can hide in plain sight on the label, so making your own is a genuinely satisfying workaround. The brine comes together with apple cider vinegar, water, maple syrup, and whole spices like mustard seeds and black peppercorns — real, recognizable ingredients that you can feel good about. Salting the cucumber slices first pulls out excess moisture, which keeps the brine beautifully clear and the texture satisfyingly snappy even after days in the fridge. A touch of red pepper flakes gives the option for a gentle kick, but the pickles are equally delicious without them. They're ready to eat in just a few hours and only get better after a full day of soaking up that bright, lightly sweet brine. Keep a jar in the fridge and you'll find yourself reaching for them on sandwiches, grain bowls, cheese boards — honestly, just straight from the jar.

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Ingredients

8 servings

2 medium english cucumbers (about 1 ½ 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
½ tsp black peppercorns
½ 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 2–3 minutes. Remove from heat and let the brine cool for 5 minutes.

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