Pistachio Free Refrigerator Pickles
Crisp, tangy, and loaded with bright flavor, these homemade refrigerator pickles are the kind of thing you'll want to keep stocked at all times. A quick salt-and-drain step pulls excess moisture from the cucumber slices so the brine stays crystal clear and every bite stays satisfyingly crunchy. The brine itself is a beautiful balance of apple cider vinegar, maple syrup, mustard seeds, and black peppercorns ā savory, slightly sweet, and just a little spicy if you go for the red pepper flakes. Fresh dill and scallion tops tucked into each jar add an herby, aromatic layer that makes these taste far more impressive than the effort involved. For anyone navigating nut allergies, store-bought pickles and condiments can sometimes be processed on shared lines with tree nuts, making a from-scratch batch the cleanest and most reassuring option. These come together with pantry staples and no special equipment beyond a couple of mason jars. Give them 24 hours in the fridge and you'll have a snappy, flavor-packed condiment ready to pile onto sandwiches, burgers, or a charcuterie board.
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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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