Quick Low FODMAP Pickles

Ingredients

• 1 tablespoondried chives
• 1 teaspoonkosher salt
• 1 teaspoonblack peppercorns
• 1 teaspoonyellow mustard seeds (optional*)
• ¼ teaspoonred pepper flakes (optional*)
• 133 mldistilled white vinegar (minimum 5% acidity)
• 133 mlwater
• 4 sprigsfresh dill
• 227 gmini cucumbers (or your desired low FODMAP vegetable)

Instructions

1. 1

   Mix the brine

   At least 40 minutes before eating, and ideally 24 hours ahead, put the dried chives, salt, peppercorns, mustard seeds and red pepper flakes in a pint-sized jar. Add the vinegar and water, close the jar and shake vigorously until most of the salt has dissolved.

2. 2

   Add the dill

   Take off the lid and arrange the dill sprigs vertically against the sides of the jar.

3. 3

   Prepare cucumbers

   Wash the cucumbers well and cut them into your preferred shape. Add them to the jar, pressing them down with a spoon if needed so they are fully covered by the liquid.

4. 4

   Chill the pickles

   Close the jar and refrigerate for at least 30 minutes, ideally 24 hours, before using. Keep the pickles in an airtight container in the fridge for 2–4 weeks, and discard them promptly if they become soft.

5. 5

   Serve the pickles

   Enjoy them as a snack or use them to top hot dogs, sliders, pulled pork sandwiches or burgers.

6. 6

   Store leftovers

   Keep the pickles in an airtight container in the refrigerator for 2–4 weeks. Discard them promptly if they become soft or smell unpleasant.

What are quick refrigerator pickles?

Refrigerator pickles are vegetables preserved in a vinegar-based brine and kept chilled rather than processed for shelf storage. They are a familiar American-style way to make a small batch of pickles without a canning step.

This version pairs mini cucumbers with dill, chives and whole spices. The short preparation makes them handy when you want a tangy topping without waiting for a long fermentation.

Nutrition and macros by portion

The nutrition label shows one serving as written: 10 calories, 0g protein, 1g carbs, 0g fat.

The cucumbers provide most of the small amount of carbohydrate, while the vinegar, spices and dill contribute flavour with little fat or protein. Pair a serving with a protein-rich main and a generous portion of vegetables for a more complete plate.

A straightforward brine

Vinegar: distilled white vinegar with at least 5% acidity is specified for this recipe. Measure it with the water so the cucumbers have enough liquid to be submerged.

Seasoning: dried chives, salt and peppercorns form the basic flavour mix. Mustard seeds and red pepper flakes are optional, so you can leave either out.

Getting the cucumbers ready

Wash: clean the cucumbers well before slicing them. Cutting them into spears, rounds or another shape affects how they fit in the jar, so choose a size that can be covered by the brine.

Submerge: tuck the cucumbers into the jar and press them down gently with a spoon if necessary. Keeping them beneath the liquid helps them pickle evenly.

Chilling time and texture

First taste: the recipe allows a minimum of 30 minutes in the fridge before use, while its method also recommends preparing them at least 40 minutes ahead. They are intended to be chilled before serving.

More flavour: for the preferred 24-hour rest, leave the sealed jar in the refrigerator overnight. The cucumbers should remain crisp; discard them if they turn soft.

Using the dill and spices

Dill: placing the sprigs vertically along the jar sides lets them sit among the cucumbers as you fill it. If the jar is packed tightly, arrange the sprigs before adding the vegetables.

Heat: red pepper flakes bring a little spice, while the peppercorns add their own peppery note. Omit the flakes for a milder batch.

What to serve with them

These pickles can be served on their own as a snack or used as a sharp, crunchy topping for hot dogs, sliders and burgers. They also pair well with pulled pork sandwiches.

For a meal, serve them alongside a sandwich or burger and add a fresh vegetable side. Their tangy brine offers contrast to richer, savoury fillings.

Recipe notes & tips

• Use a clean pint-sized jar that leaves room for the cucumbers and brine.
• Cut the cucumbers to a shape that fits neatly in your jar.
• Shake the brine until most of the salt has dissolved before adding the dill and cucumbers.
• Press the cucumbers below the liquid with a spoon if they are not fully covered.
• For the fullest flavour, plan to chill the jar for 24 hours before serving.

Variations

• Skip the mustard: leave out the mustard seeds if you prefer a simpler spice profile.
• Make it milder: omit the red pepper flakes for less heat.
• Change the vegetable: use another desired low FODMAP vegetable in place of the cucumbers.
• Cut into rounds: slice the cucumbers into rounds for an easy burger topping.
• Keep them whole: use very small cucumbers whole if they fit and can be submerged in the jar.

Common mistakes to avoid

• Cucumbers above the brine: press them down with a spoon so they are fully covered.
• Rushing the flavour: allow 24 hours in the fridge when you can, rather than stopping at the minimum chill.
• Using the wrong vinegar: choose distilled white vinegar with at least 5% acidity as specified.
• Leaving the jar unrefrigerated: store this quick-pickle recipe in the fridge.
• Keeping soft pickles: discard them promptly if they become soft or smell unpleasant.

How to store

Keep the pickles in an airtight container in the refrigerator for 2–4 weeks. They are served chilled, so no reheating is needed; discard them promptly if they become soft or smell unpleasant.

Frequently asked questions