Capsaicin Free 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. The brine is built from apple cider vinegar, water, and sea salt — clean, compliant ingredients that come together in minutes on the stovetop. Because the red pepper flakes are listed as optional, it's easy to leave them out entirely and keep every bite completely free of capsaicin without sacrificing any of the bold, tangy flavor. Mustard seeds and black peppercorns carry the heat-free spice notes beautifully on their own. A small but smart trick — trimming the blossom end of each cucumber — keeps the pickles genuinely crisp rather than soft and soggy, which is the difference between a pickle worth making and one you forget about. Grape leaves or food-grade tannin powder are another optional touch that supports that satisfying crunch if you want to go the extra mile. Pack a jar on Sunday and by Tuesday you've got a punchy, whole-food condiment ready to go alongside practically anything on your plate.
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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)
Can be omittedred pepper flakes
- 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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