Eosinophilic Esophagitis Friendly Classic Dill Pickles
Crunchy, garlicky, and packed with fresh dill flavor, these homemade pickles are the kind of snack that's hard to stop eating once you start. For anyone managing eosinophilic esophagitis, store-bought pickles can be a minefield of unexpected additives, preservatives, and trigger ingredients hiding in the fine print. This recipe keeps things clean and straightforward — cucumbers, vinegar, salt, garlic, and herbs — so you know exactly what's going into every jar. Trimming the blossom end of each cucumber is a smart little trick that keeps the texture satisfyingly crisp rather than mushy. The hot brine comes together in just a few minutes on the stovetop, and once it's poured over the packed jars, the hardest part is waiting the 48 hours for the flavors to fully develop. Whether you're snacking straight from the jar or tucking spears alongside a meal, these pickles deliver serious deli-counter energy with total ingredient transparency.
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Learn more →Ingredients
8 servings
- 2 lbs kirby or persian cucumbers (about 8–10 small cucumbers)
- 1 ½ cups distilled white vinegar
- 1 ½ cups water
- 1 tbsp kosher salt
- 1 tsp granulated sugar
- 4 cloves garlic, peeled and smashed
- 4 sprigs fresh dill
- 1 tsp dill seeds
- 1 tsp black peppercorns
- ½ tsp red pepper flakes (optional)
- ½ tsp mustard seeds
- 2 grape leaves or 2 horseradish leaves (optional)
Instructions
- 1
Trim about 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.
- 2
Divide the garlic, fresh dill sprigs, dill seeds, black peppercorns, mustard seeds, and red pepper flakes (if using) evenly between two clean wide-mouth quart mason jars. If using grape or horseradish leaves, place one in each jar against the inside wall.
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