Wheat 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. Store-bought pickles can be a sneaky source of hidden additives, and the labels aren't always clear about what's really in the brine ā making a batch at home puts you fully in control. Every single ingredient here is naturally free of wheat, so there's no substituting or second-guessing required. The salting step is a small but brilliant move: drawing out moisture from the cucumbers before brining keeps the slices satisfyingly crunchy rather than soggy. Apple cider vinegar and a touch of maple syrup give the brine a mellow, slightly sweet tang, while mustard seeds and black peppercorns add just enough complexity to make these taste like they came from a fancy deli jar. Pack them into mason jars, pour over the warm brine, and let the fridge do the rest ā they're ready in four hours but genuinely irresistible after a full day. Keep a jar on hand for burgers, grain bowls, cheese boards, or honestly just eating straight from the jar with a fork.
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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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