Walnut Free Refrigerator Pickles
Crisp, tangy, and loaded with bright flavor, these refrigerator pickles are the kind of condiment that makes everything on your plate taste better. Salting the cucumber slices first draws out excess moisture, which keeps the brine crystal clear and the texture satisfyingly snappy even after days in the jar. The brine itself is a simple combination of apple cider vinegar, water, and maple syrup, with mustard seeds, black peppercorns, and optional red pepper flakes adding layers of warmth and complexity. Fresh dill and scallion tops go straight into the jars before packing, so every slice picks up that herby, aromatic punch. Store-bought pickles can be a minefield of unexpected additives, but here you control every single ingredient from start to finish. They're ready to eat after just four hours, though a full day in the fridge takes them from good to genuinely great. Stack them on sandwiches, serve alongside burgers, or eat them straight from the jar ā no judgment.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!