Whole30 Classic Dill Pickle Cucumbers
Savor the bright, tangy flavors of homemade pickles with this Whole30 Classic Dill Pickle Cucumbers recipe—perfect for a healthy snack, salad accent, or flavorful side dish. Featuring crisp English cucumbers infused with fresh dill, crushed garlic, black peppercorns, and a touch of red pepper flakes, these pickles capture the essence of classic dill in a Whole30-compliant brine made from sea salt, distilled white vinegar, and filtered water. With just 25 minutes of prep and cook time, plus a quick overnight soak, these easy-to-make refrigerator pickles deliver maximum flavor without added sugars or preservatives. Whether you’re exploring the Whole30 lifestyle or simply craving homemade goodness, this nutrient-packed recipe is your go-to for guilt-free snacking and versatile meal accompaniment.
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Recipe Information
Ingredients
- 4 medium English cucumbers
- 1 cup Fresh dill
- 4 whole Garlic cloves
- 2 tablespoons Sea salt
- 2 teaspoons Whole black peppercorns
- 1 cup Distilled white vinegar
- 3 cups Filtered water
- 0.5 teaspoon Crushed red pepper flakes
Instructions
Start by washing and drying the cucumbers thoroughly. Slice them into spears or rounds according to your preference.
Peel the garlic cloves and lightly crush them to release more flavor.
In a medium saucepan, combine sea salt, water, and vinegar, bringing the mixture to a gentle boil over medium heat. Stir until the salt dissolves completely.
In a large glass jar or container, arrange the cucumber slices. Add in the fresh dill, crushed garlic, black peppercorns, and red pepper flakes, spreading them evenly among the cucumbers.
Once the brine is ready, remove it from heat and let it cool to room temperature.
Pour the cooled brine over the cucumbers in the jar, ensuring they are fully submerged. Seal the jar tightly with a lid.
Refrigerate the pickles for at least 24 hours before serving to allow the flavors to fully develop.
Enjoy these cucumbers as a Whole30-compliant snack, salad topping, or side dish. Store them in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
47 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.6 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1474 mg | 64% | |
| Total Carbohydrate | 8.9 g | 3% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 2.9 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 488 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
