This Low FODMAP pickles recipe gives you crunchy, tangy refrigerator pickles without any high-FODMAP ingredients like garlic or onion. It’s quick to prep, no cooking needed, and ready to enjoy in just a day—though even better after a week! These pickles are perfect for gut-friendly snacking or adding zing to low FODMAP meals.

Ingredients Needed:

12 pickling cucumbers: fresh, firm, and naturally low FODMAP
1 (0.75 oz) package fresh dill: adds flavor without onion or garlic
4 cups water: filtered if possible
2 cups white vinegar: low acid and FODMAP-friendly
2 tablespoons pickling salt: no iodine or anti-caking agents
½ teaspoon red pepper flakes (optional): for a mild kick, FODMAP-safe

How To Make Low FODMAP Pickles:

Prepare Cucumbers:
Wash and dry the cucumbers. Slice them into rounds, spears, or keep whole if small. Place them evenly into clean mason jars, leaving space at the top.

Add Fresh Dill:
Tuck in sprigs of fresh dill between the cucumber slices.

Make the Brine:
In a large bowl, whisk together water, vinegar, pickling salt, and red pepper flakes (if using) until salt fully dissolves.

Fill the Jars:
Pour the brine over the cucumbers, covering them completely. Leave a small gap at the top of each jar. Seal jars tightly.

Refrigerate:
Place jars in the refrigerator for at least 24 hours. For best flavor and crunch, wait 5–7 days before eating.

Recipe Tips:

Use small pickling cucumbers for best crunch
Make sure your pickling salt has no added iodine or anti-caking agents
Avoid garlic, onion, or flavored vinegars—they’re not FODMAP-safe
Add carrot sticks or radish slices for variety (both are low FODMAP)
Always refrigerate—this is not a shelf-stable canning recipe

How to Store & Reheat:

Room Temperature: Not recommended. Always keep these pickles cold
Fridge: Store sealed in the refrigerator for up to 4 weeks
Freezer: Not suitable for freezing—cucumbers will lose texture

Nutrition Facts (approx. per 1 pickle serving):

Calories: 8
Sodium: 190 mg
Protein: 0.2 g
Fat: 0 g
Carbs: 1.5 g
Fibre: 0.3 g
Sugar: 0.4 g

FAQs

Are pickles low FODMAP?
Not all pickles are low FODMAP—many contain garlic or onion. This recipe is made without those, making it IBS-friendly and safe for sensitive digestion.

Is vinegar low FODMAP?
Yes, white vinegar is considered low FODMAP in moderate amounts and is safe in this recipe.

Can I add garlic to these pickles?
No—garlic is high FODMAP and should be avoided. For flavor, use garlic-infused oil (not raw garlic) if desired.

How long do refrigerator pickles last?
They last about 3–4 weeks in the fridge when stored in a sealed jar.

What cucumbers are best for low FODMAP pickles?
Pickling cucumbers or Kirby cucumbers are best. They’re small, crunchy, and FODMAP-safe.

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