Turmeric Free Whole30 Dill Pickles
Crunchy, garlicky, and packed with fresh dill flavor, 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 and sea salt — no added sugars, no preservatives, and absolutely nothing that would knock you off a Whole30 reset. Many store-bought pickles sneak in unexpected spices or colorings, so making your own means you know exactly what's going in the jar. Smashed garlic, black peppercorns, mustard seeds, and optional red pepper flakes give these pickles a bold, layered kick that store shelves simply can't compete with. The tip about trimming the blossom end is a small step that makes a real difference, keeping every spear satisfyingly crisp rather than soft and mushy. Optional grape leaves or tannin powder take that crunch even further if you want to go the extra mile. After just 48 hours in the fridge, you've got two full quart jars of tangy, snappy pickles ready to go alongside burgers, eggs, or honestly anything on your 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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