Soy Free Refrigerator Pickles
Crisp, tangy, and loaded with fresh dill and a gentle kick of mustard seeds, these refrigerator pickles are the kind of condiment that makes everything on your plate taste better. Store-bought pickles can be a minefield of unexpected additives, and soy-derived ingredients have a sneaky way of showing up in commercial brines and preservatives ā so making your own is genuinely the smarter move. Every ingredient here is straightforward and easy to verify, from the apple cider vinegar to the maple syrup that adds just a whisper of sweetness to balance the heat. Salting the cucumbers first is the secret to keeping them satisfyingly crunchy rather than soggy, and the whole process comes together without any special equipment beyond a couple of mason jars. The scallion tops and fresh dill pack the jars with bright, herby flavor that deepens beautifully overnight. They're ready in as little as four hours, but if you can wait a full day, you'll be rewarded with pickles that taste like they've been fermenting for weeks. Keep a jar in the fridge and you'll find yourself reaching for them on burgers, grain bowls, sandwiches, 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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