Nitrate & Nitrite 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. Conventional pickles and pickle brines often sneak in preservatives and curing agents that are a concern for anyone avoiding added nitrates and nitrites, but this recipe keeps things completely clean with just apple cider vinegar, sea salt, and whole spices. The brine comes together in minutes on the stovetop, and the real magic happens in the fridge as the cucumbers soak up all that tangy, herby flavor over 24 to 48 hours. Trimming the blossom end of each cucumber is a small but smart step that keeps the texture satisfyingly crisp rather than soft and mushy. Smashed garlic, black peppercorns, mustard seeds, and optional red pepper flakes give every spear a bold, layered kick that store-bought versions rarely deliver. Pack them as spears for snacking or slice them into rounds for topping burgers and bowls ā either way, you're getting a genuinely satisfying pickle with nothing questionable in the jar.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!