Nickel Allergy Friendly Refrigerator Pickles

Total time4 hr 20 min

Prep time15 min

Cook time5 min

Nickel Allergy Friendly Refrigerator Pickles

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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
Bragg Organic Raw-Unfiltered Apple Cider Vinegar - 32 fl oz Bragg Organic Apple Cider Vinegar Heinz All Natural Apple Cider Vinegar Spectrum Naturals Organic Apple Cider Vinegar Filtered Dynamic Health Organic Apple Cider Vinegar with Mother
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1 cup water
2 tbsp maple syrup
Chef's tip
Use the same amount; honey is a little thicker and slightly sweeter.
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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