Quick Pickles {refined sugar free}

Prep time:
Cook time:
Total time:
Serves: makes 1 quart


  • 6 kirby cucumbers, cut into ΒΌ-inch thick coins
  • 2 tablespoons coarse salt
  • 1 cup apple cider vinegar
  • 1 cup white vinegar
  • ¾ cup (187 ml) pure maple syrup
  • 2 teaspoons mustard seed
  • ¼ teaspoon dried allspice berries


  1. Add the cucumber slices to a deep bowl. Sprinkle with salt and toss well. Let stand for 30 minutes. Rinse, and set aside in the strainer while you prepare the brine.
  2. Add the vinegars, syrup and spices to a deep pot. Bring to a boil, then reduce to a simmer and cook for 5 minutes. Add the rinsed cucumber. Return to a boil. Reduce heat to a simmer and cook gently 2 more minutes. Do not overcook, or you'll end with limp pickles. Let cool. Will last a few weeks in airtight containers in the refrigerator or process in canning jars.