Eosinophilic Esophagitis Friendly Quick Pickled Cucumbers
Crisp, tangy, and loaded with fresh dill and garlic, these quick pickled cucumbers deliver serious flavor with a surprisingly short ingredient list. For anyone managing eosinophilic esophagitis, finding condiments and snacks that are both safe and genuinely satisfying can feel like a constant puzzle — this recipe cuts through that frustration. The brine is built from apple cider vinegar, water, honey, and sea salt, so there are no hidden additives or allergen-heavy preservatives to worry about the way there might be with store-bought pickles. Salting the cucumbers first draws out excess moisture, which means the brine penetrates faster and every slice stays perfectly crisp rather than soggy. A touch of turmeric adds a subtle warmth and a gorgeous golden hue if you choose to include it, though the pickles are just as bright and delicious without it. These are ready to eat after just 30 minutes in the fridge, making them an easy, low-effort addition to a plate that actually feels exciting to eat.
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Learn more →Ingredients
4 servings
- 2 medium english cucumbers, thinly sliced
- 1 tsp fine sea salt
For the brine
- ¾ cup apple cider vinegar
- ½ cup water
- 1 tbsp honey
- ½ tsp fine sea salt
- 2 cloves garlic, thinly sliced
- 3 sprigs fresh dill
- ¼ tsp ground turmeric (optional)
Instructions
- 1
Toss the cucumber slices with 1 tsp fine sea salt in a colander set over the sink. Let stand for 10 minutes, then rinse briefly under cold water and pat dry with a clean towel.
- 2
Combine the apple cider vinegar, water, honey, and 1/2 tsp fine sea salt in a small saucepan over medium heat. Stir until the honey dissolves and the brine just comes to a simmer, about 3–4 minutes. Remove from heat.
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