Vegetarian 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 are the kind of condiment that quietly steals the show at every meal. A quick salt-and-drain step pulls excess moisture from the cucumber slices first, which is the secret to keeping that satisfying crunch once the brine goes in. The brine itself is a simple simmer of apple cider vinegar, water, and maple syrup — no refined sugar, no mystery additives, just clean ingredients you can actually pronounce. Mustard seeds and black peppercorns add a gentle complexity, and a pinch of red pepper flakes gives you the option to dial up the heat if that's your thing. Everything comes together in two mason jars with zero canning equipment and zero fuss. After a day in the fridge the flavors meld into something that tastes far more impressive than the effort involved. Pile them onto sandwiches, serve them alongside a grain bowl, or honestly just eat them straight from the jar — no judgment here.

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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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