Oats Free Refrigerator Pickles
Crisp, tangy, and loaded with fresh dill and a gentle heat from mustard seeds and peppercorns, these refrigerator pickles are the kind of condiment that makes everything taste better. The brine comes together in minutes on the stovetop, and maple syrup adds just a whisper of sweetness that balances the sharp apple cider vinegar beautifully. Salting the cucumbers first is the secret move here ā it pulls out excess moisture so every slice stays satisfyingly crunchy and the brine stays crystal clear. Scallion tops tucked into the jars add a subtle oniony depth that store-bought versions rarely bother with. The whole process is naturally free of grains and grain-based additives, so there's nothing to second-guess on the ingredient list. Pack them into mason jars on a Sunday and by Monday you've got a punchy, homemade pickle ready to go on sandwiches, grain bowls, or straight out of the jar.
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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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