MSG 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. Store-bought pickles are a surprisingly common source of hidden additives — many brands sneak in preservatives, natural flavors, or flavor enhancers that have no business being in a simple pickle brine. This recipe keeps everything clean and straightforward: apple cider vinegar, sea salt, whole spices, and fresh aromatics are all you need to build serious depth. Trimming the blossom end of each cucumber is a small but smart step that keeps the texture satisfyingly firm rather than mushy, and the optional grape leaves take that crispness even further. Packing the spears tightly into mason jars and letting them sit for 48 hours gives the brine time to work its magic, resulting in a bold, tangy pickle that tastes like it came from a specialty deli. They're great alongside burgers, chopped into salads, or eaten as a crunchy, guilt-free snack any time of day.
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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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