These pickles are made without garlic, onions, or sugar-- high FODMAP ingredients that are typically found in pickle recipes. They are best made in the summer when fresh pickling cucumbers are readily available. This recipe is also great with carrots or green beans.
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| Prep Time | 20 minutes |
| Servings |
quart size jars of pickles
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Ingredients
- 1 1/2 cups distilled white vinegar
- 4 teaspoons kosher salt
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 3/4 teaspoon dill seeds
- 2 cups hot water
- 1 small fresh hot pepper optional
- 2 pounds pickling cucumbers
- 3/4 cup fresh dill coarsely chopped
Special Equipment
- 2 quart-size glass mason jars washed and dried
Ingredients
Special Equipment
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Instructions
- In a large, heatproof bowl or measuring cup, combine the vinegar, salt, mustard seeds, coriander seeds and dill seeds with the hot water and stir until the salt is dissolved. Let the brine cool.
- Wash and dry the cucumbers, and slice into desired shape (i.e. spears, slices, etc.) Divide between mason jars, leaving some room for brine. Add dill sprigs. If using fresh hot pepper, add it at this point as well, and set aside.
- Pour the brine over the cucumbers. Seal jars and place in the refrigerator for at least 24 hours, but ideally 1 week before opening and enjoying.
Recipe Notes
Adapted from Fun Without FODMAPS at www.funwithoutfodmaps.com/low-fodmap-refrigerator-dill-pickles/, by Em Schwartz, MS, RDN and Food and Wine at http://www.foodandwine.com/recipes/dill-pickles, by Bobby Flay.