Coconut 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. Every ingredient here is straightforward and plant-based, so there's no need to scan labels for hidden additives or worry about unexpected oils sneaking into your batch. The brine comes together with apple cider vinegar, water, and sea salt — clean, simple, and completely compliant with a Whole30 reset. Smashed garlic, black peppercorns, mustard seeds, and optional red pepper flakes layer in serious depth without any fuss. The tip about trimming the blossom end is a small step that makes a real difference, keeping the spears satisfyingly firm rather than soft and limp. If you want extra crunch, the grape leaves or food-grade tannin powder are a clever old-school trick worth trying. After just 48 hours in the fridge, you've got a tangy, crisp pickle that tastes like it came from a specialty shop — except you made it yourself.
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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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