Pork 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. Every ingredient here is clean and plant-based, so there's zero concern about hidden pork-derived additives like lard or gelatin that can sneak into store-bought brined products. Apple cider vinegar brings a slightly mellow tang compared to white vinegar, and the combination of mustard seeds, black peppercorns, and optional red pepper flakes gives the brine real depth and complexity. Trimming the blossom end of each cucumber is a small but smart step that keeps the spears genuinely crisp rather than soft and mushy after brining. Grape leaves or tannin powder are an optional old-school trick that reinforces that satisfying crunch even further. After just 48 hours in the fridge, you've got bold, deli-worthy pickles that work alongside burgers, grain bowls, charcuterie spreads, or honestly just eaten straight as a snack.
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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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