Peanut Free Refrigerator Pickles
Crisp, tangy, and loaded with fresh dill and scallion, these refrigerator pickles are the kind of thing you'll want to keep stocked at all times. The brine comes together in minutes on the stovetop ā apple cider vinegar, mustard seeds, black peppercorns, and a touch of maple syrup for just the right hint of sweetness. Salting the cucumber slices first draws out extra moisture, which means the brine stays beautifully clear and every slice stays satisfyingly crunchy. Store-bought pickles can be a gamble when you're navigating shared production lines, but making your own means you know exactly what's in the jar. The whole process is straightforward enough for a weeknight, and the payoff is a batch of pickles that genuinely tastes better after a day in the fridge. Pack them alongside sandwiches, chop them into potato salad, or eat them straight from the jar ā no judgment here. They keep for up to two weeks, though they rarely last that 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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