Low Sugar Whole30 Dill Pickles
Most store-bought pickles sneak in cane sugar, corn syrup, or other sweeteners that have no business being in a jar of cucumbers — so making your own is genuinely the move. These spears get their bold, tangy punch entirely from apple cider vinegar, sea salt, fresh dill, and a handful of aromatics like smashed garlic, mustard seeds, and black peppercorns. The brine is completely clean, with zero added sweeteners, which makes these a perfect crunchy snack or burger topper when you're keeping things tight. Trimming the blossom end of each cucumber is a small but smart step that keeps the pickles firm rather than mushy, and the optional grape leaves or tannin powder take that crispness even further. Packing the spears tightly and letting them sit in the fridge for a full 48 hours means you get maximum flavor payoff with minimal effort. Two jars, a handful of pantry staples, and a little patience — that's genuinely all it takes to have a batch of bold, satisfying pickles you can feel good about reaching for anytime.
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Learn more →Ingredients
8 servings
- 2 lbs pickling cucumbers (about 8 small)
- 1 ½ cups apple cider vinegar
- 1 ½ cups water
- 1 tbsp fine sea salt
- 4 cloves garlic, peeled and smashed
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- ½ tsp red pepper flakes (optional)
- 8 sprigs fresh dill
- 4 large grape leaves or ½ tsp food-grade tannin powder (optional)
Instructions
- 1
Trim 1/8 inch off the blossom end (the end opposite the stem) of each cucumber — this removes enzymes that can soften the pickles. Cut the cucumbers into spears by halving lengthwise, then halving again, or slice into 1/4-inch rounds if you prefer chips.
- 2
Combine the apple cider vinegar, water, and sea salt in a medium saucepan over medium heat, stirring until the salt is fully dissolved, about 2–3 minutes. Remove from heat and let the brine cool for 5 minutes.
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