Description
Enjoy mouthwatering Low FODMAP Pickles in as few as 40 minutes with this quick and easy refrigerator pickles recipe! Paleo, Whole30, low carb, Keto, vegetarian, and vegan.
Ingredients
Units
Scale
- 1 tablespoon dried chives
- 1 teaspoon kosher salt
- 1 teaspoon black peppercorns
- 1 teaspoon yellow mustard seeds (optional*)
- 1/4 teaspoon red pepper flakes (optional*)
- 1/2 cup + 1 tablespoon distilled white vinegar (minimum 5% acidity)
- 1/2 cup + 1 tablespoon water
- 4 sprigs fresh dill
- 1/2 pound mini cucumbers (or your desired low FODMAP vegetable)
Instructions
- A minimum of 40 minutes but ideally 24 hours prior to eating: add spices - dried chives, salt, peppercorns, mustard seeds, and red pepper flakes - to a pint-sized jar. Pour in vinegar and water, secure lid, and shake vigorously until salt is mostly dissolved.
- Remove lid. Lay dill sprigs vertically along the sides of the jar (see post above for photo).
- Wash cucumbers well and slice into your desired shape. Add to the jar, pushing them down with a spoon if needed until they are fully covered in liquid.
- Secure lid and refrigerate for a minimum of 30 minutes but ideally 24 hours before using. Store in an airtight container in the refrigerator for 2-4 weeks, discarding promptly when becoming soft.
- Serve as a snack or as a topping for hot dogs, sliders, pulled pork sandwiches, and burgers, like my Juicy Low FODMAP Turkey Burgers or Low FODMAP Burger Bowls.
- Store these Low FODMAP Pickles in an airtight container in the refrigerator for 2-4 weeks, discarding them promptly when they become soft or smelly.
Equipment
Buy Now → Notes
- Refrigerator pickles vs. canned pickles: this recipe is for low FODMAP refrigerator pickles only and is not suitable for canning.
- Yellow mustard seeds: I enjoy the flavor these bring to the pickles but they are still tasty without them if you can’t find them or don’t want to buy them just for one recipe.
- Red pepper flakes: omit if you have problems with spicy food.
- Refrigerate for 24 hours for the most ideal flavor and texture; however, 30 minutes of refrigeration time still delivers a decent pickle!
- Make about 1 cup of pickles or eight, 2-tablespoon (or 28 gram) servings. See the "Frequently Asked Questions" section above for information regarding the maximum quantity for a low FODMAP serving.
- Inspired by Fun Without FODMAPs
- Prep Time: 10 minutes
- Category: Condiments and Seasoning Mixes
- Method: By hand
- Cuisine: American
