Mushroom 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 that classic tangy punch. A handful of aromatics like smashed garlic, mustard seeds, and black peppercorns layer in serious depth, while the optional red pepper flakes add a gentle kick if you're into that. The smart trick of trimming the blossom end of each cucumber keeps the spears firm and satisfyingly crisp rather than soft and soggy. Grape leaves or tannin powder are an optional but clever addition that old-school pickle makers swear by for that extra snap. Since everything goes into mason jars and straight into the fridge, there's no canning equipment or complicated processing required — just a little patience while they chill overnight. By 48 hours, you've got bold, bright pickles that are completely free of anything questionable and taste better than anything you'd grab off a store shelf.
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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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