Honey 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. So many store-bought pickles sneak in sweeteners — even ones you wouldn't expect — making label-reading a frustrating chore. This brine skips all of that, relying on apple cider vinegar, sea salt, and water to create a sharp, tangy base that's completely free of added sweeteners in any form. The smashed garlic, mustard seeds, black peppercorns, and optional red pepper flakes layer in serious depth, while fresh dill sprigs give every spear that classic pickle-shop aroma. Trimming the blossom end of each cucumber is a small but smart step that keeps the texture satisfyingly firm rather than mushy. An optional grape leaf or tannin powder takes the crunch factor even further if you want truly snappy results. After just 48 hours in the fridge, you've got a jar of bold, clean pickles that work alongside practically anything on your plate.
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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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