Eosinophilic Esophagitis Friendly Bread and Butter Pickles
Tangy, sweet, and satisfyingly crunchy, these homemade bread and butter pickles are the kind of condiment that makes everything on the plate taste better. For anyone managing eosinophilic esophagitis, store-bought pickles can be a minefield of mystery preservatives, artificial colors, and trigger ingredients hiding in the fine print — making a from-scratch version like this genuinely worth the effort. The brine here is built from white wine vinegar, apple cider vinegar, sugar, and a handful of warm spices, so you know exactly what's going into every jar. Salting the cucumbers first draws out excess moisture and gives you that satisfying snap without any complicated techniques or equipment. The turmeric lends a gorgeous golden hue while the mustard and celery seeds add gentle depth that keeps these pickles interesting without being overwhelming. Red pepper flakes are listed as optional, which makes it easy to dial back any potential irritants based on individual tolerance. Keep a jar in the fridge and you'll find yourself reaching for them on sandwiches, alongside simple proteins, or honestly just straight from the jar.
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Learn more →Ingredients
8 servings
- 1 ½ lbs english cucumbers (about 2 medium), sliced ¼-inch thick
- 1 small yellow onion, halved and thinly sliced
- 1 ½ tsp kosher salt
For the brine
- 1 cup white wine vinegar
- ½ cup apple cider vinegar
- ¾ cup granulated sugar
- 1 tsp mustard seeds
- ½ tsp celery seeds
- ½ tsp ground turmeric
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Combine the sliced cucumbers and onion in a large bowl. Sprinkle with the kosher salt, toss to coat, and let stand for 1 hour at room temperature until the cucumbers have released their liquid and softened slightly.
- 2
Drain the cucumbers and onion in a colander, rinse briefly under cold water, and pat dry with paper towels. Pack them tightly into two clean pint-sized mason jars.
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