Rice 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 comes together with apple cider vinegar, water, and sea salt — no hidden additives, no fillers, just clean, simple ingredients that check every box for a grain-free lifestyle. Trimming the blossom end of each cucumber is a small but smart step that keeps the pickles firm and snappy rather than soft and disappointing. Smashed garlic, black peppercorns, mustard seeds, and optional red pepper flakes layer in serious flavor, while fresh dill sprigs give every spear that classic pickle-shop aroma. The optional grape leaves are a clever touch — their natural tannins help maintain that satisfying crunch through the brining process. After just 48 hours in the fridge, you've got two full jars of bold, tangy pickles that pair beautifully with burgers, grain-free wraps, or honestly anything that needs a little brightness on the 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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