Chestnut 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 from apple cider vinegar, sea salt, and water — clean, simple ingredients that keep things compliant without sacrificing any of that classic pickle punch. A handful of aromatics like smashed garlic, black peppercorns, and mustard seeds layer in serious depth, while the optional red pepper flakes add a gentle kick if you're into that. Trimming the blossom end of each cucumber is a small but smart step that keeps the texture satisfyingly firm rather than soft and sad. The optional grape leaves work the same way, lending natural tannins that help the pickles stay crisp through the brine. There's no canning equipment or special skills required — just pack the jars, pour the brine, and let your fridge do the work. After 48 hours you'll have bold, tangy spears that are perfect alongside grilled proteins, tucked into lettuce wraps, or honestly just eaten straight as a snack.
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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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