Eggless 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 a simple mix of apple cider vinegar, water, and sea salt — no eggs, no fillers, no complicated ingredients that require label-reading. Black peppercorns, mustard seeds, and smashed garlic cloves layer in serious flavor, while the optional red pepper flakes give a gentle kick if you like a little heat. Trimming the blossom end of each cucumber is a small but smart step that keeps the spears genuinely crisp rather than soft and soggy. The optional grape leaves work the same way, adding natural tannins that help the pickles hold their satisfying crunch. After just 48 hours in the fridge, you've got a batch of clean, bright, deeply flavorful pickles that work beautifully as a snack, a burger topping, or a tangy side alongside any Whole30-compliant meal.
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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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