Pescatarian 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. The brine is built on apple cider vinegar and sea salt — no added sugar, no preservatives, and nothing that doesn't belong — making them a clean, compliant addition to your routine. Trimming the blossom end of each cucumber is a small but smart step that keeps the texture satisfyingly snappy rather than soft and mushy. Grape leaves or tannin powder are optional, but if you want that extra crunch factor, they're worth adding. Packing the spears tightly and letting them sit for a full 48 hours is where the magic really happens — the garlic, mustard seeds, and peppercorns have time to work their way into every bite. These come together with minimal effort and no special equipment beyond a couple of mason jars, making them an easy weekend project with a seriously rewarding payoff.
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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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