Turmeric Free Refrigerator Pickles
Crisp, tangy, and loaded with fresh dill and scallion, these refrigerator pickles are the kind of condiment that makes everything on your plate taste better. Many store-bought pickle brands sneak in spices and colorings that can be hard to track down on a label, so making your own is a genuinely satisfying solution. The brine here is built on apple cider vinegar, water, and a touch of maple syrup for a subtle sweetness, with mustard seeds and black peppercorns doing all the heavy lifting on flavor ā no hidden additives, no guesswork. Salting the cucumbers first is the secret to keeping every slice snappy rather than soggy, and the whole process comes together in under an hour of active time. After a night in the fridge, you've got bright, punchy pickles that are perfect on sandwiches, alongside grilled proteins, or honestly just eaten straight from 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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