Rice Free Refrigerator Pickles
Crisp, tangy, and loaded with fresh dill and scallion, these refrigerator pickles are the kind of condiment that makes everything on the plate taste better. A quick salt-and-drain step pulls moisture from the cucumber slices upfront, which means the brine stays beautifully clear and every bite stays satisfyingly crunchy. The brine itself is a simple combination of apple cider vinegar, water, and maple syrup ā no refined sweeteners, no mystery additives, and absolutely nothing grain-based hiding in the mix. Mustard seeds and black peppercorns give the jars that classic deli-style depth, while a pinch of red pepper flakes adds a gentle kick if you want it. Because these come together on your stovetop and go straight into mason jars, you have complete control over every ingredient ā a real bonus when store-bought pickles can sometimes sneak in unexpected fillers or preservatives. They're ready to eat in as little as four hours, but if you can hold out until the next day, the flavor payoff is absolutely worth it. Keep a jar in the fridge and you'll find yourself reaching for them on sandwiches, grain bowls, cheese boards, and honestly just straight out of the jar.
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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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