Celery 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, simple ingredients that keep things compliant without sacrificing any of that classic pickle tang. Mustard seeds and black peppercorns add a subtle depth, while smashed garlic cloves bring a bold savory kick that gets better the longer the cucumbers sit. Trimming the blossom end of each cucumber is a small but smart step that keeps the texture satisfyingly snappy rather than soft. The optional grape leaves or tannin powder work the same magic, locking in that satisfying crunch from jar to last bite. Since you're making these at home from scratch, there's no need to scan labels or second-guess what's hiding in a store-bought jar. Give them 48 hours in the fridge and you'll have a batch of pickles that's genuinely hard to stop eating.
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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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