Turkey 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 excess moisture from the cucumber slices upfront, which is the secret to keeping them satisfyingly snappy rather than soggy. The brine gets its gentle sweetness from maple syrup instead of refined sugar, and apple cider vinegar gives it a slightly mellow, rounded tang that balances the heat of the red pepper flakes and the pop of mustard seeds. No canning equipment, no complicated processing ā just two mason jars, a quick simmer, and a little patience in the fridge. Every single ingredient here is straightforward produce and pantry staples, so there's zero guesswork about what's actually in the jar. They're ready in as little as four hours but genuinely shine after a full day, and they'll keep for two weeks ā assuming they last that 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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