Citrus 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. Many store-bought pickles sneak in citric acid or citrus-derived preservatives, so making your own is the cleanest way to know exactly what's in the brine. Apple cider vinegar does all the heavy lifting here, creating that satisfying tang without any citrus fruit or juice in sight. The brine comes together in minutes on the stovetop, and once it's poured over tightly packed cucumber spears with garlic, peppercorns, mustard seeds, and fresh dill, the jars just need a couple of days in the fridge to work their magic. Trimming the blossom end of each cucumber is a small but smart step that keeps the texture genuinely crisp rather than soft and sad. Optional grape leaves or tannin powder take that crunch even further if you want to go the extra mile. These are endlessly snackable on their own, but they also make an incredible companion to burgers, grain bowls, or anything that needs a bright, briny kick.
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!