Sesame Free Refrigerator Pickles
Crisp, tangy, and loaded with bright flavor, these refrigerator pickles are the kind of condiment that makes everything on your plate taste better. Pickled products can be a sneaky source of hidden ingredients, but this recipe keeps things completely transparent ā just cucumbers, apple cider vinegar, maple syrup, fresh dill, scallion tops, and a handful of whole spices you can see right in the jar. The salting step is a small but brilliant move that draws out excess moisture, keeping the slices satisfyingly crunchy even after days in the brine. Maple syrup adds a gentle sweetness that balances the vinegar without tipping into candy territory, and the optional red pepper flakes give the whole batch a quiet kick. Packing the jars with fresh dill and scallion greens means every slice comes out fragrant and herbaceous. They're ready in as little as four hours, but if you can wait a full day, the flavor deepens into something genuinely addictive. Stack them on burgers, chop them into potato salad, or eat them straight from the jar 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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