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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.

Recipe

Low FODMAP Refrigerator Dill Pickles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 3 reviews

Author: Em Schwartz, MS, RDN
Total Time: 24 hours 15 minutes
Yield: 24 1x
Diet: Low Lactose

Print Recipe

Description

These Low FODMAP Refrigerator Dill Pickles are deliciously crunchy and flavorful, no FODMAP-containing garlic or onion needed.

Ingredients

Scale

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

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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.

Prep Time: 24 hours 15 mins
Cook Time: 0 mins
Category: Condiment
Method: Refrigerate
Cuisine: American