Chicken Free Whole30 Dill Pickles
Crunchy, garlicky, and packed with fresh dill flavor, 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 that classic tangy punch. Smashed garlic, black peppercorns, mustard seeds, and optional red pepper flakes layer in serious depth, so every spear tastes like it came from a proper deli counter. Trimming the blossom end of each cucumber is a small but smart step that keeps the texture firm and snappy rather than soft and sad. Grape leaves or food-grade tannin powder are an optional trick for extra crunch if you want to go the extra mile. The whole process comes together without any cooking beyond a quick brine on the stovetop, and after just 48 hours in the fridge, you've got two jars of bold, satisfying pickles ready to go. They're perfect alongside burgers, tucked into lettuce wraps, or honestly just eaten straight as a crisp, savory snack.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!