Anti Inflammatory Whole30 Dill Pickles
Crunchy, garlicky, and bright with fresh dill, these refrigerator pickles are the kind of snack you'll find yourself reaching for straight out of the jar. Apple cider vinegar does the heavy lifting here — it's the anti-inflammatory star of the brine, bringing that classic tang while skipping the processed white vinegar found in most store-bought versions. The spice blend of black peppercorns, mustard seeds, and optional red pepper flakes adds layers of flavor that make these taste far more complex than the short ingredient list suggests. Trimming the blossom end of each cucumber is a small but smart step that keeps the spears genuinely crisp rather than soft and sad after a day in the fridge. Grape leaves or food-grade tannin powder are an optional but clever touch for anyone who wants that satisfying snap in every bite. After just 48 hours in the refrigerator, you've got a batch of clean, vibrant pickles with no mystery additives, no sugar, and nothing that doesn't belong on a whole-food eating plan.
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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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