Soy 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. Every ingredient here is clean and straightforward — apple cider vinegar, sea salt, whole spices, and real cucumbers — so there's no need to scan a label for hidden additives or fermented soy products that sneak into so many store-bought pickle brands. The brine comes together in minutes on the stovetop, and the real magic happens quietly in the fridge over the next day or two. A small trick worth knowing: trimming the blossom end of each cucumber removes softening enzymes, which is why these spears stay satisfyingly crisp rather than turning mushy. The optional grape leaves work the same way, adding natural tannins that keep that satisfying snap intact. Packed vertically into mason jars with smashed garlic, mustard seeds, and peppercorns, they look as good as they taste. Whether you're eating them alongside a burger, chopping them into a salad, or just snacking straight from the jar, these pickles deliver serious flavor with zero compromise.
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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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