Macadamia 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. The brine is built from apple cider vinegar, sea salt, and water — clean, simple ingredients that keep things compliant without sacrificing any of that classic pickle tang. Smashed garlic, black peppercorns, mustard seeds, and optional red pepper flakes layer in serious depth, so every spear tastes like it came from a specialty shop. The trick of trimming the blossom end before packing the jars is a small step that makes a big difference, keeping the cucumbers satisfyingly crisp rather than soft and soggy. Grape leaves or food-grade tannin powder are optional additions that take the crunch factor even further if you want to go all in. After just 48 hours in the fridge, you've got two full quart jars of bold, tangy pickles with zero questionable additives or preservatives to worry about. They're perfect alongside burgers, chopped into salads, or honestly just eaten straight as a snappy, low-effort snack.
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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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