Almond Free Whole30 Dill Pickles
Crunchy, garlicky, and loaded with fresh dill, these refrigerator pickles are the kind of snack you'll find yourself reaching for straight out of the jar. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or second-guessing required. The brine is built on apple cider vinegar, water, and sea salt — simple pantry staples that come together in just a few minutes on the stovetop. Smashed garlic, black peppercorns, mustard seeds, and optional red pepper flakes give each spear a bold, complex flavor that tastes like it took way more effort than it did. The optional grape leaves are a clever touch that helps keep the cucumbers firm and snappy without any additives. After just 48 hours in the fridge, you've got a batch of genuinely crisp, tangy pickles that work as a side, a snack, or a Whole30-friendly condiment alongside just about anything.
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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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