High Fructose Corn Syrup Free Whole30 Dill Pickles
Crunchy, garlicky, and packed with fresh dill, these refrigerator pickles deliver everything you want from a classic dill spear without a drop of added sweetener or processed syrup. So many store-bought pickles sneak in high fructose corn syrup or other sweeteners to balance the brine, which makes label-reading a frustrating chore. Here, the brine is nothing more than apple cider vinegar, water, and sea salt ā clean, simple, and completely transparent. Smashed garlic, black peppercorns, mustard seeds, and optional red pepper flakes build a bold, complex flavor that honestly rivals anything you'd pull off a grocery shelf. The optional grape leaves are a clever touch, helping the cucumbers stay firm and snappy rather than going soft in the jar. After just 48 hours in the fridge, you've got two full quart jars of crisp, tangy pickles ready to go alongside burgers, grain bowls, or honestly just eaten straight from the jar.
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Learn more āIngredients
8 servings
- 2 lbs pickling cucumbers (about 8 small)
- 1 Ā½ cups apple cider vinegar
- 1 Ā½ cups water
- 1 tbsp fine sea salt
- 4 cloves garlic, peeled and smashed
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- Ā½ tsp red pepper flakes (optional)
- 8 sprigs fresh dill
- 4 large grape leaves or Ā½ tsp food-grade tannin powder (optional)
Instructions
- 1
Trim 1/8 inch off the blossom end (the end opposite the stem) of each cucumber ā 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 2ā3 minutes. Remove from heat and let the brine cool for 5 minutes.
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