Gluten 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. Every ingredient here is naturally free of gluten, so there's no need to scrutinize labels or worry about hidden additives sneaking into your batch. Apple cider vinegar brings a slightly mellower tang than white vinegar, and the combination of mustard seeds, black peppercorns, and optional red pepper flakes gives each spear a beautifully layered flavor. The optional grape leaves are a clever touch — the tannins help keep the cucumbers firm and snappy, which makes a real difference in the final texture. Packing the spears tightly and trimming the blossom end are small steps that pay off big, preventing the mushy pickles that plague so many homemade batches. After just 48 hours in the fridge, you've got a jar of bold, clean-ingredient pickles that work alongside grilled meats, tucked into lettuce wraps, or eaten solo 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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