Vegan 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 completely plant-based — apple cider vinegar, sea salt, whole spices, and fresh aromatics do all the heavy lifting with zero animal products in sight. The brine comes together in minutes on the stovetop, and the real magic happens in the fridge as the cucumbers soak up all that tangy, herby flavor over 24 to 48 hours. Trimming the blossom end of each cucumber is a small but smart step that keeps them genuinely crisp rather than soft and sad. Optional grape leaves or tannin powder can take that crunch even further if you want to go the extra mile. These are endlessly versatile — pack them as spears for snacking, slice them into rounds for burgers and bowls, or serve them alongside anything that needs a bright, acidic punch. Once you see how easy homemade pickles are, the store-bought jar starts to feel completely unnecessary.
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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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