Tree Nut Free Refrigerator Pickles
Crisp, tangy, and loaded with fresh dill and scallion, these refrigerator pickles are the kind of condiment that makes everything taste better ā burgers, grain bowls, cheese boards, or eaten straight from the jar. The brine is built on apple cider vinegar and a touch of maple syrup, which gives it a gentle sweetness that balances the heat from the peppercorns and optional red pepper flakes beautifully. A quick salt-and-drain step pulls excess moisture from the cucumber slices first, so the finished pickles stay satisfyingly crunchy rather than going soft in the jar. Every single ingredient here is naturally free of tree nuts, with no specialty swaps or label-checking required ā just pantry staples and fresh produce. The whole process comes together in under an hour of active time, and then the fridge does the rest of the work. After 24 hours the flavors really meld, and the jars keep for up to two weeks, meaning you can make a batch on Sunday and snack on them all week long.
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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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