Red Meat Allergy Friendly Refrigerator Pickles
Crisp, tangy, and loaded with fresh dill and a gentle kick from mustard seeds and peppercorns, these refrigerator pickles are the kind of condiment that makes everything on the plate taste better. Every single ingredient here is naturally free from red meat and any hidden animal-derived additives that can sneak into store-bought pickle brines ā maple syrup stands in for any questionable sweeteners, and apple cider vinegar brings a bright, slightly fruity depth that white vinegar just can't match. Salting the cucumbers first is the secret move that keeps each slice satisfyingly snappy rather than soggy once the brine goes in. The whole process is straightforward enough to knock out on a weeknight, and within 24 hours you'll have two jars of genuinely craveable pickles waiting in the fridge. They're perfect alongside sandwiches, grain bowls, or anything that needs a punchy, acidic contrast. The two-week fridge life means you can make a batch on Sunday and enjoy them all week long without any fuss.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!