Vegetarian Whole30 Dill Pickles
Crunchy, garlicky, and packed with fresh dill, these refrigerator pickles are the kind of snack you'll find yourself reaching for straight out of the jar. Apple cider vinegar forms the backbone of the brine, giving the pickles a slightly mellow tang that pairs beautifully with smashed garlic, mustard seeds, and a whisper of heat from the optional red pepper flakes. The trick to keeping them genuinely crisp is trimming the blossom end of each cucumber before packing — a small step that makes a real difference in the final texture. 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. Everything that goes into these jars is clean, whole, and plant-based, so there's no need to squint at a store-bought label wondering what's actually in the brine. After just 48 hours in the fridge, you've got deeply flavored, satisfying pickles that work as a snack, a burger topper, or a bright, acidic side alongside just about 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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