Yeast Free Refrigerator Pickles
Crisp, tangy, and loaded with fresh dill and scallion, these refrigerator pickles deliver everything you want from a classic pickle without a single packet of active yeast or fermentation starter in sight. Traditional lacto-fermented pickles rely on wild yeast and bacterial cultures to develop their flavor, which can be a problem if you're avoiding yeast in all its forms ā this brine-based method sidesteps that entirely. Apple cider vinegar does the heavy lifting here, giving you that sharp, mouth-puckering bite while maple syrup rounds out the edges with just a touch of sweetness. Mustard seeds and black peppercorns add little bursts of warmth, and the optional red pepper flakes kick things up a notch if you like a little heat. Salting the cucumbers first is the secret to keeping every slice satisfyingly snappy rather than soggy once the brine goes in. The whole process is straightforward enough for a weeknight, and after just 24 hours in the fridge you'll have two jars of pickles that honestly rival anything you'd find at a farmers market. They keep for up to two weeks, so you can pile them onto sandwiches, burgers, or a charcuterie board all week 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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