Pescatarian Refrigerator Pickles

Total time4 hr 20 min

Prep time15 min

Cook time5 min

4.6

(16)

Crisp, tangy, and loaded with fresh dill and scallion, these refrigerator pickles are the kind of condiment that quietly steals the show at every meal. A quick salt-and-drain step pulls excess moisture from the cucumber slices before they ever meet the brine, which is what keeps each bite satisfyingly snappy rather than soggy. The brine itself is a lovely balance of apple cider vinegar, a touch of maple syrup for gentle sweetness, and warm spices like mustard seeds and black peppercorns that deepen in flavor the longer the jars sit. No canning equipment, no complicated process — just two mason jars, a short simmer, and a little patience in the fridge. They're ready in as little as four hours, but if you can hold out a full day, the flavor payoff is absolutely worth it. Tuck them alongside fish tacos, pile them onto a grain bowl, or eat them straight from the jar — no judgment here. They keep for up to two weeks, so one batch goes a surprisingly long way.

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Ingredients

8 servings

2 medium english cucumbers (about 1 ½ 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
½ tsp black peppercorns
½ 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 2–3 minutes. Remove from heat and let the brine cool for 5 minutes.

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