Nitrate & Nitrite Free Refrigerator Pickles
Crisp, tangy, and loaded with fresh dill and a gentle kick of mustard seeds, these refrigerator pickles are the kind of thing you'll want to keep stocked in your fridge at all times. Conventional pickles and cured products often sneak in preservatives that people trying to avoid nitrates and nitrites have to watch out for, but this brine is built entirely from pantry staples ā apple cider vinegar, water, maple syrup, and whole spices ā so you know exactly what's going in the jar. The salting step draws out moisture first, which keeps the cucumber slices satisfyingly snappy rather than soggy once the brine does its work. Scallion tops and fresh dill tuck into each jar for a bright, herby backbone that makes these taste far more special than the effort required. A touch of maple syrup rounds out the vinegar without tipping into overly sweet territory, and the optional red pepper flakes add just enough warmth to keep things interesting. They're ready in as little as four hours, but if you can wait a full day, the flavor deepens beautifully. Two weeks of fridge life means you can make a batch on Sunday and have a crunchy, clean-ingredient condiment ready for sandwiches, grain bowls, or straight out of the jar all week long.
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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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