These Low FODMAP Refrigerator Dill Pickles are deliciously crunchy and flavorful, no FODMAP-containing garlic or onion needed.
Pickles are practically a food group in our house. So, it was of utmost importance that I found a suitable low FODMAP substitute … like yesterday.
But let me tell you, it can be really hard to find a FODMAP-friendly pickle! In fact, I’ve spent good chunks of past grocery trips reading every pickle label with no luck. All contained some form of garlic and/or onion. Grrr.
So, I set out to make my own. These Low FODMAP Refrigerator Dill Pickles are wayyyy easier to make than you would expect and I think they taste better, too!
They’re filled with fresh dill flavor and a little zip from (optional) red pepper flakes. I like to enjoy these crunchy pickles on burgers, in egg salad, or straight out of the jar.
And, they get even better after a week … if you can wait that long. 😉
Frequently Asked Questions
How long will they last in the refrigerator?
I personally don’t have experience with them going bad because we eat them too quickly. 🙂 So, I did a little research on refrigerator pickles and I found Alton Brown‘s recipe. His recommendations are: “Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be discarded.”
Can I “can” these pickles?
The only canning experience I have is of making tomato-based products, so this is definitely not my area of expertise. 🙂 I imagine this recipe can be modified to do so, however, I have not tested it. At this time, I do not feel comfortable giving recommendations due to the potential safety risks of improper canning instructions.
With that said, I wanted to thank Jenny, one of our readers, for reaching out to Ball Preserving for more information on this topic. They suggested:
- Checking out this Quick Fresh Pack Dill Pickle recipe
- Noting that you’re able to add/change/omit the amounts of dried herbs or spices without changing the pH of the pickles.
Low FODMAP Refrigerator Dill Pickles
- Prep Time: 24 hours 15 mins
- Cook Time: 0 mins
- Total Time: 24 hours 15 minutes
- Yield: 24 1x
- Diet: Low Lactose
Description
These Low FODMAP Refrigerator Dill Pickles are deliciously crunchy and flavorful, no FODMAP-containing garlic or onion needed.
Ingredients
- 12 pickling cucumbers
- 1 (0.75-ounce) package fresh dill
- 4 cups water
- 2 cups white vinegar
- 2 tablespoons pickling salt
- ½ teaspoon red pepper flakes, optional
Instructions
- Wash cucumbers. Dry and slice cucumbers into the desired shape. Divide between mason jars leaving some room for brine. Add dill sprigs and set aside.
- In a large bowl, whisk together water, vinegar, salt, and red pepper flakes. Pour over cucumbers. Seal jars and place in refrigerator for at least 24 hours, but ideally 1 week before opening and enjoying.
Notes
Red Pepper Flakes: Peppers and chiles contain a compound called capsaicin which contributes to their spiciness. Capsaicin may be a non-FODMAP trigger for IBS symptoms in some individuals. Consider limiting intake if you experience abdominal pain or heartburn-like symptoms after consuming.
- Category: Condiment
- Method: Refrigerate
- Cuisine: American
Keywords: side dish, garlic-free, onion-free, pickled, low FODMAP recipe
Gavriel Goldfeder says
Hi. Curious if lactose-fermentation would work with this recipe, and/or if you have other good lactofermentation recipes for cukes and other things that are low/no FODMAP?
C says
Are these pickles consistent with attempts to increase stomach acid and and Low FODMAP diet. That’s the goal I am working towards. Thank you.
C says
Hi, I am trying to find more foods that can increase the acid in my stomach and I am also on a Low FODMAP diet. Would these pickles be a good option. Thanks
Priscilla Bragg says
Hi I have a question! I made these last night followed the recipie exact but ran out of brine!!! I had 9 12 Oz jars and had to make a second batch what do you think happened?
Xoxo
★★★★
Em Schwartz, MS, RDN says
Hi Priscilla, It’s hard to say 100% but the cucumber slices might have taken up less space (not filled as full) meaning more brine was needed. Best, -Em
Jenny says
Here’s the response I got:
The Quick Fresh Pack Dill Pickle recipe found at https://nchfp.uga.edu/how/can_06/quick_dill_pickles.html might be of interest to you. You are able to add/change/omit the amounts of dried herbs or spices without changing the pH of the pickles.
It has sugar in it, so I’m not sure it would be as yummy as yours!!
Emily says
Awesome! Thank you for sharing, Jenny!!
Jenny says
These are amazing! Has anyone tried canning them when cucumbers are in season to enjoy all year long?!
Emily says
Thanks, Jenny! I haven’t tried canning them yet, but I’ve had quite a few people reach out about this. So maybe someone else out there has tried?! Regardless, I think it’s time for me to dust off my canning equipment, do a little research, and give it a go. 🙂
Jenny says
I’m sure it would work, I’m just not sure if some different ratio of salt or vinegar needs to be maintained for long term storage. I asked Ball Preserving too!
Emily says
I agree! It should work. Canning’s just not my area of expertise. 🙂 If you hear from Ball, would you mind sharing? We’d appreciate it, Jenny!
Ed says
Do you need to sterilize the jars as in regular canning?
Emily says
Great question, Ed! Although it wouldn’t hurt to sterilize the jars, it is not necessary for these refrigerator pickles as they are meant to be consumed in a relatively short amount of time. Thanks!
Ed says
Thank you.
Emily says
My pleasure, Ed!
Billy says
This looks like a great recipe! Thank you for sharing – I love refrigerator pickles. Can’t wait to make these at home!
★★★★★
Emily says
Thanks, Billy! Pickles are one of my favorite foods! 🙂 Let us know what you think.
Amanda Sutter says
It’s like you knew I was just lamenting that all the pickle jars in my fridge (currently 3, no joke) are now off limits! Thank you!
Emily says
Yay! So glad I could help! 🙂