Hazelnut 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. The brine is built from apple cider vinegar, sea salt, and water — clean, simple ingredients that keep things compliant without sacrificing that classic tangy punch. Smashed garlic, black peppercorns, mustard seeds, and optional red pepper flakes layer in serious depth, so every spear tastes like it came from a proper deli counter. The trick of trimming the blossom end before packing the jars is a small step that makes a real difference, keeping the pickles firm and satisfyingly crisp rather than soft and sad. Grape leaves or food-grade tannin powder are optional additions that take the texture even further if you want to go the extra mile. Because everything here is whole-food and naturally free from tree nuts and nut-derived ingredients, there's no label-reading anxiety — just honest, homemade pickles you can trust. Give them 48 hours in the fridge and you'll have a batch worth making on repeat.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!