Eosinophilic Esophagitis Friendly Quick Classic Pickles
Crunchy, tangy, and loaded with garlicky dill flavor, these refrigerator pickles are the kind of snack you'll find yourself reaching for straight out of the jar. Managing eosinophilic esophagitis often means scrutinizing every label at the store, and commercial pickles can hide surprising additives, preservatives, and trigger ingredients you didn't sign up for. Making them at home with this straightforward brine — just vinegar, water, salt, sugar, garlic, and fresh dill — puts you completely in control of what goes into the jar. Persian or Kirby cucumbers hold up beautifully to the hot brine, staying firm and snappy rather than turning soft and mushy. The mustard seeds and peppercorns add subtle depth without overwhelming the classic pickle flavor, and the red pepper flakes are entirely optional so you can easily leave them out if needed. After just an hour in the fridge they're ready to eat, though an overnight rest takes them to a whole new level of briny, aromatic goodness. These are the kind of pickles that make every sandwich, grain bowl, or simple snack plate feel like a little celebration.
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Learn more →Ingredients
8 servings
- 1 ½ lbs persian or kirby cucumbers (about 4–5 medium)
- 1 cup distilled white vinegar
- 1 cup water
- 1 tbsp kosher salt
- 2 tsp granulated sugar
- 4 garlic cloves, thinly sliced
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- ½ tsp red pepper flakes (optional)
- 4 sprigs fresh dill
Instructions
- 1
Wash and dry the cucumbers, then slice into 1/4-inch rounds or cut lengthwise into spears. Divide the cucumber slices, garlic, peppercorns, mustard seeds, red pepper flakes (if using), and dill sprigs evenly between two clean pint-sized mason jars, packing them in snugly.
- 2
Combine the vinegar, water, kosher salt, and sugar in a medium saucepan over medium heat. Stir until the salt and sugar are fully dissolved, about 2–3 minutes. Remove from heat.
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