Lupin 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. The brine is built from apple cider vinegar, water, and sea salt — nothing complicated, nothing hidden — so you know exactly what's going into every spear. Lupin flour and lupin-based additives have quietly crept into a surprising number of packaged foods, but a homemade pickle like this sidesteps all of that entirely. Smashed garlic, black peppercorns, mustard seeds, and optional red pepper flakes give the brine real depth, while fresh dill sprigs do the heavy lifting on that classic pickle flavor. The trick of trimming the blossom end keeps the cucumbers genuinely crisp rather than soft and sad, and the optional grape leaves take that texture even further. After just 48 hours in the fridge, you've got bold, tangy pickles that work alongside burgers, grain bowls, charcuterie boards, or honestly just eaten standing at the open refrigerator door.
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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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