Artificial Food Coloring Free Whole30 Dill Pickles
Store-bought pickles are one of those sneaky products that can hide synthetic dyes and artificial additives behind a long ingredient list, making them a no-go for anyone avoiding artificial food coloring. This homemade version keeps things completely clean ā apple cider vinegar, sea salt, fresh dill, garlic, and a handful of whole spices are all you need to build serious flavor. The brine comes together in minutes on the stovetop, and packing the jars is genuinely satisfying. Trimming the blossom end of each cucumber is a small but smart step that keeps the texture snappy rather than soft, and the optional grape leaves add an extra layer of crunch without any questionable ingredients. After just 48 hours in the fridge, you've got tangy, garlicky, herb-forward pickles that taste like they came from a fancy farmers market jar. They work beautifully as a snack, a burger topping, or a crunchy side alongside just about anything off the grill.
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Learn more āIngredients
8 servings
- 2 lbs pickling cucumbers (about 8 small)
- 1 Ā½ cups apple cider vinegar
- 1 Ā½ cups water
- 1 tbsp fine sea salt
- 4 cloves garlic, peeled and smashed
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- Ā½ tsp red pepper flakes (optional)
- 8 sprigs fresh dill
- 4 large grape leaves or Ā½ tsp food-grade tannin powder (optional)
Instructions
- 1
Trim 1/8 inch off the blossom end (the end opposite the stem) of each cucumber ā 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 2ā3 minutes. Remove from heat and let the brine cool for 5 minutes.
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