Wheat Free 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. Every ingredient here is naturally free of wheat and gluten — no hidden additives, no grain-based vinegars, just clean apple cider vinegar, sea salt, and whole spices doing exactly what they're supposed to do. The brine comes together in minutes on the stovetop, and packing the jars is genuinely satisfying in that low-key, meditative way. Trimming the blossom end of each cucumber is a small but smart move that keeps the texture snappy rather than soft, and the optional grape leaves take that crispness even further. After 48 hours in the fridge, you've got bold, tangy spears that punch way above their weight as a side, a snack, or a burger topper. Store-bought pickles often sneak in unexpected ingredients, so making your own means you know exactly what's in every bite — and these are genuinely better anyway.
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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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