Tree Nut 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 is built on apple cider vinegar, sea salt, and water — clean, simple ingredients that keep things compliant without sacrificing any of that classic pickle tang. Smashed garlic, black peppercorns, mustard seeds, and optional red pepper flakes layer in serious depth of flavor, while fresh dill sprigs do the heavy lifting on that signature herbaceous punch. The trick of trimming the blossom end of each cucumber is a small step that makes a real difference, keeping the spears firm and satisfyingly crisp rather than soft and sad. Grape leaves or food-grade tannin powder are optional additions that take the crunch factor even further if you want to go the extra mile. Store-bought pickles can be a minefield of additives and preservatives, so making your own means you know exactly what's in the jar. After just 48 hours in the fridge, you've got a batch of bold, snappy pickles that are as good alongside a burger as they are eaten straight off the cutting board.
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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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