Eosinophilic Esophagitis Friendly Quick Classic Pickled Cucumbers
Crunchy, tangy, and loaded with fresh dill and garlic, these quick pickled cucumbers are the kind of fridge staple that makes everything taste better. The brine comes together in minutes on the stovetop — just vinegar, water, sugar, salt, peppercorns, and mustard seeds — so there's no complicated process standing between you and a jar of perfectly crisp slices. For anyone managing eosinophilic esophagitis, store-bought pickles can be a minefield of additives, preservatives, and mystery flavorings that make label-reading exhausting. Making them at home means you know exactly what's in the jar, and every single ingredient here is straightforward and easy to account for. Salting the cucumbers first is a smart little trick that pulls out excess moisture, keeping the slices snappy even after they've soaked in the brine. They're ready to eat after just 30 minutes in the fridge, though the flavor deepens beautifully the longer they sit. Pile them on a plate as a side, tuck them into a wrap, or snack on them straight from the jar — no stress, just good food.
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Learn more →Ingredients
6 servings
- 2 medium english cucumbers (about 1 ½ lb total), thinly sliced
- 1 tsp kosher salt
For the brine
- ¾ cup white vinegar
- ¾ cup water
- 2 tbsp granulated sugar
- 1 tsp kosher salt
- 1 tsp whole black peppercorns
- ½ tsp mustard seeds
- 3 sprigs fresh dill
- 2 cloves garlic, smashed
Instructions
- 1
Toss the sliced cucumbers with 1 tsp kosher salt in a colander set over the sink. Let them stand for 10 minutes, then pat dry with paper towels — this draws out excess moisture so the brine stays bright and the slices stay crisp.
- 2
Combine the white vinegar, water, sugar, 1 tsp kosher salt, peppercorns, and mustard seeds in a medium saucepan over medium heat. Stir until the sugar and salt are fully dissolved, about 2–3 minutes, then remove from the heat.
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