Lactose Free 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. Every single ingredient here is naturally free of dairy, so there's nothing to second-guess — just clean, bold flavor from apple cider vinegar, sea salt, and a handful of aromatic spices. The brine comes together in minutes on the stovetop, and the real magic happens quietly in the fridge over the next day or two. Trimming the blossom end of each cucumber is a small but smart move that keeps the spears genuinely crisp rather than soft and mushy. Optional grape leaves or tannin powder take that crunch even further if you want to go the extra mile. Pack them as spears for snacking or slice them into rounds for burgers and grain bowls — either way, you're getting a punchy, satisfying pickle with zero compromise.
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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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