Breastfeeding Friendly 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 from the jar. The brine is made with apple cider vinegar, water, and sea salt ā no added sugars, artificial preservatives, or mystery ingredients that can sometimes sneak into store-bought versions. That clean ingredient list makes them a genuinely smart choice when you're being mindful about what you're putting into your body while nursing. Mustard seeds, black peppercorns, and smashed garlic give every spear a bold, complex flavor that tastes like it took way more effort than it actually did. The technique of trimming the blossom end and packing the jars tightly is a small but smart move that keeps the pickles satisfyingly crisp rather than soft and soggy. After just 48 hours in the fridge, you've got two full quart jars of tangy, snappy pickles ready to go alongside meals or whenever a salty craving hits.
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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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