Turkey 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 from apple cider vinegar, sea salt, and water — clean, simple ingredients that keep everything compliant without sacrificing that classic tangy punch. Smashed garlic, black peppercorns, mustard seeds, and optional red pepper flakes layer in serious flavor, while fresh dill sprigs give every spear that unmistakable pickle-shop aroma. The little trick of trimming the blossom end of each cucumber is a game-changer for keeping things genuinely crisp rather than soft and sad. Optional grape leaves or tannin powder take the crunch factor even further if you want to go the extra mile. After just 48 hours in the fridge, you've got a jar of bold, satisfying pickles with zero mystery ingredients or preservatives to second-guess. They're perfect alongside burgers, chopped into salads, or honestly just eaten straight as a snappy, refreshing bite.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!