Nightshade 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. What makes this recipe such a win for anyone avoiding nightshades is how clean and straightforward the ingredient list is — no tomato-based brine, no paprika hiding in a spice blend, just apple cider vinegar, sea salt, garlic, and aromatics doing all the heavy lifting. The optional red pepper flakes are easy to skip entirely if you're being strict, and the rest of the spices are naturally in the clear. Trimming the blossom end of each cucumber is a small but smart step that keeps the pickles firm rather than mushy, and packing the spears tightly into the jars means every bite gets maximum flavor. Grape leaves or tannin powder are optional additions that help maintain that satisfying crunch through the brining process. After just 48 hours in the fridge, you've got a tangy, snappy pickle that works as a side, a snack, or a topping for just about anything on your plate.
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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)
Can be omittedred pepper flakes
- 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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