Eosinophilic Esophagitis Friendly Refrigerator Pickles
Crunchy, tangy, and packed with bright 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 unexpected additives, preservatives, and trigger ingredients that make snacking stressful. Making your own brine from scratch puts you completely in control ā every single ingredient here is simple, whole, and easy to verify. Apple cider vinegar, maple syrup, fresh dill, and scallion tops come together into a brine that's aromatic without being overwhelming, and the mustard seeds add a subtle pop of texture. Salting the cucumbers first draws out moisture so the slices stay satisfyingly crisp even after days in the fridge. They're ready after just four hours but genuinely get better overnight, and a batch keeps for up to two weeks ā meaning you can prep once and snack safely all week long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
8 servings
- 2 medium english cucumbers (about 1 Ā½ lb total), thinly sliced
- 1 tsp kosher salt
For the brine
- 1 cup apple cider vinegar
- 1 cup water
- 2 tbsp maple syrup
- 1 tsp kosher salt
- 1 tsp mustard seeds
- Ā½ tsp black peppercorns
- Ā½ tsp red pepper flakes (optional)
For the jars
- 4 sprigs fresh dill
- 4 scallion green tops, cut into 2-inch pieces
Instructions
- 1
Toss the cucumber slices with 1 tsp kosher salt in a colander set over the sink. Let them stand for 10 minutes, then rinse briefly under cold water and pat dry with a clean towel. This draws out excess moisture so the brine stays clear and the slices stay crisp.
- 2
Combine the apple cider vinegar, water, maple syrup, 1 tsp kosher salt, mustard seeds, black peppercorns, and red pepper flakes (if using) in a medium saucepan. Bring to a simmer over medium heat, stirring until the salt and maple syrup are fully dissolved, about 2ā3 minutes. Remove from heat and let the brine cool for 5 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!