Pregnancy Friendly Refrigerator Pickles
Crunchy, tangy, and deeply satisfying, these refrigerator pickles hit that briny craving in the most refreshing way possible. The brine is made from scratch with apple cider vinegar, a touch of maple syrup for gentle sweetness, and warm spices like mustard seeds and black peppercorns ā so you know exactly what's going into every jar. That matters a lot when you're being more intentional about what you eat, since store-bought pickles can contain preservatives and additives you'd rather skip. Salting the cucumbers first draws out excess moisture, which keeps the slices satisfyingly crisp rather than soggy after they sit in the brine. Fresh dill and scallion tops add a bright, herby note that makes these taste far more special than anything off a grocery shelf. They're ready in as little as four hours but genuinely shine after a full day in the fridge, making them easy to prep ahead for whenever the craving strikes. Keep a jar on hand for snacking, topping sandwiches, or just eating straight out of the fridge ā no judgment.
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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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