Paleo 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. Store-bought pickles are a minefield of added sugars, artificial preservatives, and mystery ingredients that can knock you right off a clean-eating protocol — this homemade version sidesteps all of that with nothing but whole, real-food ingredients. Apple cider vinegar stands in for conventional white vinegar, bringing a slightly mellow tang that pairs beautifully with the bold garlic and peppercorns. The optional grape leaves are a clever old-school trick for keeping the spears genuinely snappy, and the brine comes together in just a few minutes on the stovetop. Packing the jars tightly and trimming the blossom ends are small steps that make a big difference in the final texture. After 48 hours in the fridge, you've got deeply flavored, satisfying pickles that work as a side, a snack, or a crunchy addition to any 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)
- 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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