Whole 30 Whole30 Dill Pickles
Store-bought pickles are one of those sneaky condiments that often hide added sugars or preservatives that can knock you right off your reset — so making your own is genuinely worth it. These refrigerator pickles come together with just a handful of clean ingredients: crisp pickling cucumbers, apple cider vinegar, fresh dill, smashed garlic, and a few classic spices. The brine is simply simmered on the stove, poured warm over tightly packed cucumber spears, and left to work its magic in the fridge — no canning equipment or special skills required. An optional grape leaf in the bottom of each jar is a clever old-school trick that helps keep the pickles satisfyingly crunchy. After just 48 hours, you've got tangy, garlicky, herb-forward pickles that taste like they came from a farmers market jar. They're great alongside burgers, tucked into lettuce wraps, or honestly just eaten straight from the jar as a snack. This recipe makes enough to fill two quart jars, so you'll have plenty on hand to get through the week.
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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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