Oats 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. The brine is built from apple cider vinegar, sea salt, and water — clean, simple ingredients that come together in minutes on the stovetop. Whole peppercorns, mustard seeds, smashed garlic, and a hit of red pepper flakes give every spear serious depth without any fillers or additives to worry about. Trimming the blossom end of each cucumber is a small but smart step that keeps the pickles firm and satisfyingly crisp rather than soft and mushy. Optional grape leaves or tannin powder take that texture even further if you want truly snappy results. The whole process is straightforward — pack the jars, pour the brine, and let the fridge do the work for 48 hours. Whether you're eating them alongside a burger, chopping them into a salad, or just snacking straight from the jar, these pickles deliver bold flavor with nothing unnecessary in the mix.
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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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