Gut Friendly Whole30 Dill Pickles
Crunchy, garlicky, and loaded with fresh dill, these refrigerator pickles are the kind of snack you'll find yourself reaching for straight out of the jar. Store-bought pickles are notorious for sneaking in added sugars, artificial preservatives, and other additives that can throw off a gut-friendly eating plan, so making your own is genuinely worth the effort. The brine here is beautifully simple — apple cider vinegar, sea salt, and water — with no sweeteners or mystery ingredients in sight. Smashed garlic, mustard seeds, black peppercorns, and optional red pepper flakes layer in bold flavor, while the fresh dill keeps things bright and aromatic. The tip about trimming the blossom end is a small but smart move that actually keeps the cucumbers firm and satisfyingly crisp rather than soft and mushy. Grape leaves or food-grade tannin powder are an optional touch that takes the texture up another notch if you want truly snappy pickles. After just 48 hours in the fridge, you've got two jars of clean, punchy pickles that work as a side, a snack, or a topping for just about anything.
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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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