Walnut 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. Apple cider vinegar gives the brine a slightly mellow tang compared to white vinegar, and the combination of mustard seeds, black peppercorns, and optional red pepper flakes means every bite has real depth. Trimming the blossom end of each cucumber is a small but smart step that keeps the spears genuinely crisp rather than soft and sad after a day in the fridge. The optional grape leaves work the same way, adding natural tannins that help the pickles hold their satisfying snap. Everything in this recipe is straightforward pantry and produce — no processed additives, no hidden ingredients to second-guess, just clean whole foods that happen to come together beautifully. After 48 hours in the refrigerator, you've got two jars of bold, tangy pickles that work alongside grilled proteins, tucked into lettuce wraps, or eaten solo as a seriously good snack.
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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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