Barley Free Whole30 Dill Pickles
Crunchy, garlicky, and packed with fresh dill, these refrigerator pickles are the kind of snack you'll find yourself reaching for straight out of the jar. The brine is built on apple cider vinegar, sea salt, and water — no mystery additives, no grain-derived ingredients, just clean and simple flavors you can actually trust. Mustard seeds and black peppercorns add a subtle depth, while a pinch of red pepper flakes gives each spear a gentle kick if you're into that. The optional grape leaves are a clever touch, helping the cucumbers stay firm and snappy without any fuss. Trimming the blossom end before packing is a small but smart step that keeps the texture crisp rather than soft and soggy. After just 48 hours in the fridge, you've got bold, tangy pickles that work alongside burgers, grain bowls, or anything else on your plate. They're proof that homemade is almost always better than store-bought — and way easier than you'd expect.
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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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