Gelatin Free Whole30 Dill Pickles
Most store-bought pickles sneak in unexpected additives, and some brands even use gelatin-based clarifying agents or coatings you'd never think to look for. This recipe keeps everything completely clean — just cucumbers, apple cider vinegar, sea salt, fresh dill, and a handful of whole spices that you can see and trust. The brine comes together in minutes on the stovetop, and packing the jars tightly with garlic, peppercorns, and mustard seeds means every spear is loaded with bold, tangy flavor. A little trick of trimming the blossom end of each cucumber keeps them satisfyingly crunchy rather than soft and mushy after brining. Optional grape leaves add an old-school touch that reinforces that snap without any mystery ingredients. After just 48 hours in the fridge, you've got bright, garlicky, dill-forward pickles that are genuinely better than anything in a jar at the grocery store.
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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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