Cinnamon 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 on apple cider vinegar, sea salt, and water — clean, simple ingredients that keep things compliant without sacrificing any of that classic pickle punch. Black peppercorns, mustard seeds, and smashed garlic do the heavy lifting on flavor, and a handful of fresh dill sprigs makes every spear taste like it came from a farmers market jar. The optional grape leaves are a clever touch, helping the cucumbers stay firm and snappy rather than going soft in the fridge. Trimming the blossom end before packing is a small step that makes a real difference in texture, and the tight vertical pack ensures every spear soaks up the brine evenly. After 48 hours in the refrigerator, you've got a batch of genuinely crisp, boldly seasoned pickles with zero mystery ingredients to worry about. They're great alongside grilled proteins, chopped into salads, or honestly just eaten cold as a satisfying crunch between meals.
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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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