Paraben Free Refrigerator Pickles
Crisp, tangy, and loaded with fresh dill and scallion, these refrigerator pickles are the kind of condiment that makes everything on the plate taste better. Many store-bought pickles and brines contain preservatives and additives that can be a real concern for anyone avoiding synthetic compounds, so making your own from scratch is the cleanest route possible. Every ingredient here is straightforward and recognizable ā cucumbers, apple cider vinegar, maple syrup, whole spices, and fresh herbs, nothing hidden or processed. The salting step draws out excess moisture first, which keeps the slices satisfyingly snappy rather than soggy once they hit the brine. A touch of maple syrup rounds out the vinegar's sharpness in a way that feels balanced and a little unexpected. Pack them into mason jars, pour over the warm brine, and within 24 hours you've got a batch that keeps for up to two weeks in the fridge ā ready to pile onto sandwiches, grain bowls, or anything that needs a bright, punchy kick.
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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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