Mushroom Free Refrigerator Pickles
Crisp, tangy, and loaded with bright flavor, these refrigerator pickles are the kind of thing you'll want to keep stocked at all times. The brine gets its gentle sweetness from maple syrup and its backbone from apple cider vinegar, while mustard seeds and black peppercorns add a subtle complexity that store-bought jars rarely deliver. Fresh dill and scallion tops tucked into each mason jar give every slice a herby, aromatic punch that makes these feel genuinely homemade. The salting step is a small but smart move ā it draws out moisture so the cucumbers stay satisfyingly crunchy even after days in the fridge. For anyone navigating a fungi-free diet, this recipe is naturally in the clear: every single ingredient is a straightforward pantry or produce staple with zero ambiguity. They're ready to eat in as little as four hours, but if you can hold out until the next day, the flavor deepens into something seriously addictive. Pile them on sandwiches, serve them alongside grilled proteins, or just eat them straight from the jar ā no judgment here.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!