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

Keywords: side dish, garlic-free, onion-free, pickled, low FODMAP recipe