Low Iodine Whole30 Dill Pickles
Crunchy, garlicky, and packed with fresh dill, these refrigerator pickles are the kind of snack you'll find yourself reaching for straight out of the jar. For anyone managing iodine intake, pickles can be a surprisingly tricky category ā many commercial brands use iodized salt or additives that aren't always clearly labeled. This recipe keeps things clean and controlled by calling for fine sea salt, which is naturally non-iodized, and a simple brine of apple cider vinegar and water with no hidden extras. The spice blend of black peppercorns, mustard seeds, and optional red pepper flakes gives every spear a bold, layered kick without any questionable ingredients. Trimming the blossom end of each cucumber is a small but smart step that keeps the texture satisfyingly crisp rather than soft and mushy. After just 48 hours in the fridge, you've got a jar of genuinely snappy, flavorful pickles you can trust completely.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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