Vegan Refrigerator Pickles

Total time4 hr 20 min

Prep time15 min

Cook time5 min

4.6

(16)

Crisp, tangy, and loaded with fresh dill and scallion, these refrigerator pickles deliver serious deli-counter flavor without any of the fuss of traditional canning. The secret to keeping the slices snappy is a quick salt-and-drain step that pulls out excess moisture before the brine ever touches the cucumbers. Maple syrup stands in for honey or white sugar, making the brine naturally plant-based while adding a subtle, rounded sweetness that balances the apple cider vinegar beautifully. Mustard seeds and black peppercorns give every jar a little visual charm and a gentle pop of spice, and a pinch of red pepper flakes can take things up a notch if you like a bit of heat. Packing fresh dill and scallion greens into the jars before the cucumbers go in means the aromatics infuse every single slice as they sit. The whole process comes together in under an hour of active time, and after a day in the fridge the pickles are genuinely better than most store-bought options — no mystery ingredients, no preservatives, just clean, bright flavor. They keep for up to two weeks, so you can pile them onto sandwiches, grain bowls, or a snack plate all week long.

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Ingredients

8 servings

2 medium english cucumbers (about 1 ½ 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
½ tsp black peppercorns
½ 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 2–3 minutes. Remove from heat and let the brine cool for 5 minutes.

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