5 Minute Low-FODMAP Refrigerator Pickles; Gluten-free, Vegan

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An easy and delicious low-FODMAP Refrigerator Pickles recipe that results in crisp and tasty pickles. It takes only 5 minutes to prep!  No onion and no garlic means they won’t upset your tummy, but you don’t have to sacrifice taste with this low-FODMAP Pickle recipe.

Super healthy and low-calorie, low-FODMAP Pickles go perfectly on a low-FODMAP Mouth-watering Hamburger, or in my All American low-FODMAP Potato Salad and low-FODMAP Tartar Sauce.  They are also gluten-free and vegan.

Check out over 300 more low-FODMAP recipes on my blog.

Be healthy and happy,

Rachel Pauls, MD


Easy Low-FODMAP Refrigerator Pickles; Gluten-free, Vegan

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients.

Serves 6 or more

Prep time: 5 min

Refrigeration time: 2 days

Ingredients

  • 1 large English cucumber; sliced into rounds or spears (or both!)
  • 1 & 1/2 cups water
  • 3 tablespoons white vinegar or apple cider vinegar
  • 1 & 1/2 tablespoons kosher salt
  • 2 teaspoons black peppercorns
  • 6-8 large sprigs fresh dill
  • 1 bay leaf
  • 1/2 teaspoon crushed red pepper flakes (optional for color)
  • 1/2 teaspoon sugar (optional for a slightly sweeter taste)

DIRECTIONS:

  • Add the water, vinegar, salt, peppercorns, dill, bay leaf and optional red pepper and sugar (if desired) to a large 32 ounce jar or to two 16 ounce jars
    • mix to combine
  • Add the sliced cucumbers to the jar(s)
  • Cover the jars and shake to combine
  • Refrigerate for about 2 days prior to eating
  • Will keep in fridge up to 2 weeks

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Comments Rating 5 (2 reviews)

13 Responses

  1. Best FODMAP pickles!

    These are so delicious and super easy to make! We eat A LOT of pickles at my house and was really missing them when we started the LOFO diet. I want to can them they are so good! Has anyone done it? How did it turn out?

    1. That is fantastic to hear Mara!
      We do not suggest canning these pickles as the recipe is not designed to be shelf stable for long periods. Thanks for the feedback 🙂

    1. Hi Dawn,
      Thanks for your question. We don’t suggest canning with this recipe as it is not designed to be shelf stable for long periods. Hope you like the pickles!

    1. Hi Leanne,
      We actually have not tried it with other vegetables and couldn’t provide you feedback on whether it would turn out or not. Feel free to try and let us know! Of course, remember this is not for shelf-stable pickles, so you can’t leave them in the pantry. Good luck 🙂

    1. Hi Katie,
      Thanks for the question! The dill provides that familiar flavor of pickles, but you could also make the recipe without them as there are the other flavors from the bay leaf and peppercorns. Good luck 🙂

  2. I DON’T HAVE FRESH DILL, BUT I HAVE DRIED.
    I looked online and it says: For a 3-5″ (8 to 12 cm ) sprig of fresh dill, you can substitute 1/4 teaspoon of dried dill weed.
    In your opinion would this be the correct amount of dried?

    1. Hi Cheri,
      Thanks for the question! Your conversion sounds correct. However, we have not tried dried dill in this recipe, so we can’t comment on whether your end result will taste the same. Let us know what you find out!! 🙂
      Stay in touch!

  3. Yay! Pickles! Finally a LOFO pickle recipe that is easy and delicious! Perfect with a turkey burger and homemade potato fries

    1. Kareena,
      FANTASTIC to hear from you! Sooo glad you enjoyed the pickles. Feedback like this inspires us. Please stay in touch!!

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As an IBS-sufferer myself, I know how badly you want to feel healthy and happy. I’ve spent over a decade researching IBS and FODMAPs, and my recipes and guidance will help you succeed.

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