Mediterranean Diet Friendly Whole30 Dill Pickles
Crunchy, garlicky, and bright 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 on apple cider vinegar, water, and sea salt ā no added sugars, no preservatives, and nothing that doesn't belong on a clean-eating plate. Smashed garlic, black peppercorns, mustard seeds, and optional red pepper flakes layer in real depth of flavor, making these taste far more complex than the short ingredient list suggests. The little trick of trimming the blossom end of each cucumber keeps them satisfyingly crisp rather than soft and soggy after brining. Grape leaves or food-grade tannin powder are optional but worth it if you want that extra snap. After just 48 hours in the fridge, you've got a tangy, herb-forward pickle that pairs beautifully with grilled fish, mezze spreads, or anything else on a Mediterranean-style table. Making your own also means you control every ingredient ā no mystery additives, no label anxiety, just honest, wholesome flavor in every jar.
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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
- 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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