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
- 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.
- Prep Time: 24 hours 15 mins
- Cook Time: 0 mins
- Category: Condiment
- Method: Refrigerate
- Cuisine: American
Keywords: side dish, garlic-free, onion-free, pickled, low FODMAP recipe
Connie says
I haven’t tried this recipe yet. Could I safely add a small amount of garlic oil to each jar? I saw a different recipe that did include 1 1/2 teaspoon of garlic oil per jar, however it isn’t a recipe for fermented pickles.
Em Schwartz, MS, RDN says
Hi Connie, I’m not sure if the oil would incorporate into the brine. Because the brine is water-based, the oil might just separate and float on the top. -Emily