Xanthan Gum Free Refrigerator Pickles
Crisp, tangy, and loaded with fresh dill and scallion, these refrigerator pickles are the kind of thing you'll want to keep stocked in your fridge at all times. Many store-bought pickles and brining mixes sneak in stabilizers and thickeners that can be hard to spot on a label, so making your own from scratch is the cleanest way to go. Every ingredient here is straightforward ā cucumbers, apple cider vinegar, maple syrup, whole spices, and fresh aromatics ā with absolutely nothing to worry about on the additive front. The salting step is a small but smart move that draws out moisture first, keeping the slices satisfyingly crunchy rather than soggy once they hit the brine. Maple syrup brings a gentle, rounded sweetness that plays beautifully against the vinegar and the gentle heat of red pepper flakes. You only need a few hours before they're ready to eat, and after a full day in the jar the flavor deepens into something genuinely crave-worthy. They'll keep for two weeks in the fridge, though they rarely last that long.
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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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