Paraben Free Whole30 Dill Pickles
Crunchy, garlicky, and packed with fresh dill, these refrigerator pickles are the kind of snack you'll find yourself reaching for straight out of the jar. What makes them such a smart choice for anyone avoiding synthetic preservatives is that every single ingredient here is exactly what it says it is — real vinegar, real salt, real spices, no mystery additives or artificial shelf-stabilizers hiding in the brine. Apple cider vinegar does the heavy lifting for both flavor and preservation, giving these pickles a slightly mellow tang compared to white vinegar versions. Trimming the blossom end of each cucumber is a small but clever step that keeps the texture genuinely snappy rather than soft and sad after a day in the fridge. The optional grape leaves or tannin powder take that crunch even further if you want pickles that hold up beautifully for a week or more. After just 48 hours in the refrigerator, you've got spears or chips that are deeply seasoned, boldly flavored, and completely free of the synthetic compounds that show up in so many commercial pickle brands.
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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!