Low FODMAP Refrigerator Pickles
Crisp, tangy, and loaded with flavor, these quick cucumber pickles are the kind of condiment that makes everything on your plate taste better. What makes them work so well for sensitive digestion is the careful attention to ingredients — scallion green tops bring that mild oniony bite without the fructans hiding in the white bulb, and the sweetness comes from a small amount of maple syrup spread across eight servings, keeping each portion well within a comfortable range. The brine itself is straightforward: apple cider vinegar, water, mustard seeds, black peppercorns, and fresh dill come together in minutes on the stovetop. Salting the cucumbers first draws out excess moisture so the slices stay satisfyingly crunchy rather than going limp in the jar. There's no canning equipment, no special skills, and no long wait — just pack two mason jars, pour over the warm brine, and let the fridge do the rest. After 24 hours they're genuinely addictive alongside grilled proteins, tucked into sandwiches, or eaten straight from the jar. A batch keeps for up to two weeks, which means you'll always have something bright and punchy ready to go.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
- 2 medium english cucumbers (about 1 ½ lb total), thinly sliced
- 1 tsp kosher salt
For the brine
- 1 cup apple cider vinegar
- 1 cup water
- 2 tbsp maple syrup
- 1 tsp kosher salt
- 1 tsp mustard seeds
- ½ tsp black peppercorns
- ½ tsp red pepper flakes (optional)
For the jars
- 4 sprigs fresh dill
- 4 scallion green tops, cut into 2-inch pieces
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
Instructions
- 1
Toss the cucumber slices with 1 tsp kosher salt in a colander set over the sink. Let them stand for 10 minutes, then rinse briefly under cold water and pat dry with a clean towel. This draws out excess moisture so the brine stays clear and the slices stay crisp.
- 2
Combine the apple cider vinegar, water, maple syrup, 1 tsp kosher salt, mustard seeds, black peppercorns, and red pepper flakes (if using) in a medium saucepan. Bring to a simmer over medium heat, stirring until the salt and maple syrup are fully dissolved, about 2–3 minutes. Remove from heat and let the brine cool for 5 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!