Nightshade Free Refrigerator Pickles

Total time4 hr 20 min

Prep time15 min

Cook time5 min

4.6

(16)

Crisp, tangy, and loaded with fresh dill, these refrigerator pickles are the kind of condiment that makes everything taste better — sandwiches, grain bowls, cheese boards, you name it. Classic pickle recipes can be a minefield for anyone avoiding nightshades, since many versions lean on red pepper flakes or paprika-heavy spice blends that sneak in through store-bought mixes. Here, the brine is built from scratch with apple cider vinegar, mustard seeds, black peppercorns, and a touch of maple syrup for subtle sweetness, so you know exactly what's going in the jar. The red pepper flakes are listed as optional, making it easy to leave them out entirely and keep the whole batch completely nightshade-free. Salting the cucumbers first is the secret to that satisfying crunch — it pulls out excess water so the slices stay firm and the brine stays beautifully clear. After just four hours in the fridge they're ready to eat, and they only get better after a full day of soaking. Two weeks of homemade pickles with zero label-reading stress is a pretty great deal.

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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)
Can be omitted
red pepper flakes

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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