Nutmeg 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 instead of refined sugar, and apple cider vinegar gives it a mellow, rounded acidity that doesn't overwhelm. Mustard seeds, black peppercorns, fresh dill, and scallion tops layer in complexity that makes these taste far more impressive than the effort involved. A quick salt-and-drain step pulls moisture from the cucumbers upfront, which is the secret to keeping every slice satisfyingly crunchy even after days in the jar. Warm spices like nutmeg show up in a surprising number of store-bought pickle blends and seasoning packets, so making your own brine from scratch means you stay in complete control of what goes in. The whole process comes together in under an hour of active time, and then the fridge does the rest. After 24 hours you'll have two jars of punchy, garlicky-free, herb-forward pickles ready to go on sandwiches, grain bowls, or straight out of the jar.
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!