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Close up shot of three jars filled with low FODMAP refrigerator dill pickles

Low FODMAP Refrigerator Dill Pickles

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4.7 from 3 reviews

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


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


  • 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


  1. 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.
  2. 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.


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