Low FODMAP Pickles Recipe

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.

Try More Recipes:

• Low FODMAP Mexican Rice
• Low FODMAP Hot Dogs
• Low FODMAP Harissa

Low FODMAP Pickles Recipe

Recipe by Evelyn ReedCourse: AppetizersCuisine: AmericanDifficulty: Easy

Servings

24

servings

Prep time

10

minutes

Cooking timeminutes

Calories

8

kcal

These gut-friendly refrigerator pickles are crisp, tangy, and perfect for IBS-friendly snacking. No garlic, no onion—just safe, simple, FODMAP-approved ingredients.

Ingredients

• 12 pickling cucumbers
  

• 1 (0.75 oz) package fresh dill
  

• 4 cups water
  

• 2 cups white vinegar
  

• 2 tablespoons pickling salt
  

• ½ teaspoon red pepper flakes (optional)

Directions

• Wash and slice cucumbers. Divide among clean jars
• Add fresh dill to jars
  
• Whisk water, vinegar, salt, and red pepper flakes in a bowl
  
• Pour brine over cucumbers. Seal jars
  
• Refrigerate for at least 24 hours (ideally 5–7 days)