Eosinophilic Esophagitis Friendly Paleo Quick-Pickled Vegetables
Bright, tangy, and loaded with crunch, these quick-pickled vegetables are the kind of fridge staple that makes every meal feel a little more exciting. The brine comes together in minutes on the stovetop — apple cider vinegar, water, sea salt, and a touch of honey — then gets poured over crisp cucumber rounds, carrot coins, radish slices, and fresh dill. Managing eosinophilic esophagitis often means scrutinizing every condiment and jarred pickle for additives, preservatives, and trigger ingredients that sneak into store-bought versions. Making your own means you know exactly what's in the jar, and this recipe keeps things clean and straightforward from start to finish. The garlic and dill infuse the brine beautifully, giving you that classic pickle flavor without any of the mystery ingredients. After just 30 minutes in the fridge, the vegetables turn lightly tangy while staying satisfyingly crisp — perfect alongside grilled proteins, tucked into lettuce wraps, or eaten straight from the jar as a snack. It's the kind of simple, feel-good recipe that earns a permanent spot in your weekly routine.
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Learn more →Ingredients
6 servings
For the brine
- 1 cup apple cider vinegar
- 1 cup water
- 1 tsp fine sea salt
- 1 tsp honey
- 1 tsp black peppercorns
- ½ tsp red pepper flakes (optional)
For the vegetables
- 2 cloves garlic, thinly sliced
- 1 medium english cucumber, cut into ¼-inch rounds
- 2 medium carrots, peeled and cut into ¼-inch coins
- 6 radishes, thinly sliced
- 4 sprigs fresh dill
Instructions
- 1
Combine the apple cider vinegar, water, fine sea salt, honey, black peppercorns, and red pepper flakes (if using) in a small saucepan over medium heat, stirring until the salt and honey dissolve completely, about 2–3 minutes. Remove from heat and let the brine cool for 5 minutes.
- 2
Layer the garlic slices, cucumber rounds, carrot coins, radish slices, and fresh dill sprigs into a wide-mouth quart jar or medium bowl, packing them in snugly.
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