Nutrition Diet: Are Claussen Dill Pickles Low FODMAP?

November 9, 2025 •

6 min read

According to reports from dietary apps like Fig and Spoonful, Claussen pickles are identified as containing at least one high-FODMAP ingredient. For individuals on a low FODMAP nutrition diet, the burning question remains: are Claussen dill pickles low FODMAP? The short answer, based on ingredient analysis, is no.

Quick Summary

This guide explains why Claussen dill pickles are not low FODMAP due to high-FODMAP ingredients like dried garlic. Learn what to look for on labels and discover suitable homemade or store-bought alternatives for a safe diet.

Key Points

Claussen is Not Low FODMAP: Due to the inclusion of dried garlic, a high-FODMAP ingredient, Claussen pickles are not suitable for a low FODMAP diet.
Read Labels Carefully: Always scrutinize the ingredient list for hidden high-FODMAP items like garlic, onion, and high-fructose corn syrup.
Homemade is the Safest Option: Making your own pickles allows for complete control over ingredients, guaranteeing a low FODMAP condiment.
Brine Matters: The FODMAP content of a pickle is determined by its brine, not just the cucumber, as water-soluble FODMAPs can transfer.
Alternatives Exist: Look for brands explicitly labeled as low FODMAP or consider other pickled vegetables like drained beetroot, which can have safe serving sizes.
Drain Pickled Foods: If a pickled food contains high-FODMAP ingredients, draining the brine can reduce the FODMAP content, but this is still a riskier option.
Individual Tolerance: The low FODMAP diet is personalized, and while Claussen pickles are not suitable for elimination, personal tolerance can be tested later.

Understanding the Low FODMAP Diet

The low FODMAP diet is a temporary elimination and reintroduction diet used to help manage symptoms of Irritable Bowel Syndrome (IBS). FODMAPs, which stands for Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols, are short-chain carbohydrates that are poorly absorbed by the gut. For sensitive individuals, these can cause discomforting symptoms like bloating, gas, and abdominal pain. When following a low FODMAP protocol, it is crucial to carefully examine the ingredients in all food products, including condiments like pickles, as hidden FODMAPs are common.

Why Claussen Pickles Are Not Low FODMAP

The primary reason Claussen dill pickles are not considered low FODMAP is the presence of high-FODMAP ingredients in their brine. Specifically, the ingredient list for Claussen's Kosher Dill Pickles includes "dried garlic". Garlic, even in dried form, is very high in fructans, a type of FODMAP. While the pickling process can cause some water-soluble fructans to leach out, leaving the vegetable itself lower in FODMAPs, the overall product is still considered high-FODMAP.

Other ingredients, such as "natural flavor," can also be a concern. While not always a source of FODMAPs, some natural flavors can be derived from garlic or onion, which are high-FODMAP ingredients. The safest approach is to assume a product is not low FODMAP if it contains unspecified "natural flavors" and other known high-FODMAP items.

What to Look for in Low FODMAP Pickles

For those seeking low FODMAP pickles, careful label reading is essential. Here are some ingredients to look for and avoid:

Safe Ingredients: The ideal low FODMAP pickle should contain a simple brine of water, vinegar, and salt, along with low-FODMAP flavorings. Spices like mustard seed, dill seed, and black peppercorns are generally safe. Look for products that explicitly state "garlic-free" and "onion-free" or have a minimal, transparent ingredient list.
High-FODMAP Red Flags: Always be on the lookout for garlic (including dried, powder, or minced), onions, and high-fructose corn syrup, which is a source of excess fructose.

Making Your Own Low FODMAP Pickles

The most reliable way to ensure your pickles are low FODMAP is to make them yourself. This gives you complete control over the ingredients, guaranteeing there are no hidden FODMAPs in the brine.

Simple Low FODMAP Refrigerator Pickle Recipe

Ingredients: Cucumbers, water, white vinegar, kosher salt, fresh dill sprigs, and mustard seeds.
Instructions:
- Wash and slice the cucumbers into spears or rounds.
- Combine water, vinegar, and salt in a saucepan and heat until the salt dissolves. Allow to cool slightly.
- Pack the cucumbers, dill, and mustard seeds into clean jars.
- Pour the cooled brine over the cucumbers, ensuring they are fully submerged.
- Seal the jars and refrigerate. The pickles will be ready to eat in a few days and will keep for weeks in the fridge.

Comparison Table: Claussen vs. Low FODMAP Pickles


Feature	Claussen Dill Pickles	Homemade Low FODMAP Pickles
FODMAP Status	Not low FODMAP	Low FODMAP
High-FODMAP Ingredient	Dried Garlic	None
Ingredient Transparency	Limited due to "natural flavor"	Complete control over ingredients
Preservation Method	Refrigerated, with preservatives	Refrigerated, without preservatives
Taste Profile	Classic dill flavor, but potentially symptom-triggering	Customizable flavor profile, symptom-safe

Low FODMAP Pickle Alternatives

If you prefer to buy pickles rather than make them, there are several options available. Always check the ingredient list meticulously for brands labeled as low FODMAP. For instance, pickled gherkins have a tested low FODMAP serving size by Monash University, but the brine composition must be verified. Some brands specifically cater to low FODMAP diets, advertising their products as onion- and garlic-free. An important consideration is that while small amounts of pickled garlic can be tolerated, it is a risky ingredient in a premade brine.

For a broader range of low FODMAP condiments, exploring specialty dietary brands or online retailers can be a good strategy. Many health food stores carry products designed for sensitive diets. Remember that pickled beetroot and jalapenos also have established low FODMAP serving sizes when drained.

Conclusion: Navigating Pickles on a Low FODMAP Diet

To answer the question, are Claussen dill pickles low FODMAP? no, they are not. The inclusion of dried garlic in their ingredient list makes them unsuitable for the elimination phase of a low FODMAP diet. However, this does not mean pickles are completely off-limits. By being a diligent label reader, opting for brands that are explicitly free of high-FODMAP ingredients, or making your own low FODMAP version at home, you can continue to enjoy this crunchy, tangy condiment without triggering IBS symptoms. Always consult with a registered dietitian for personalized dietary advice, especially when managing a condition like IBS. For more general information on low FODMAP cooking, explore resources like The IBS Dietitian, which offers many helpful recipes and guides.

The Role of a Registered Dietitian

Working with a registered dietitian is crucial for effectively navigating a low FODMAP diet. They can provide personalized guidance, help you identify trigger foods, and ensure you meet your nutritional needs throughout the elimination and reintroduction phases. A dietitian can demystify complex food labels and help you build confidence in making safe food choices.

The Importance of Draining Brine

When consuming pickled vegetables that might have been processed with high-FODMAP ingredients like garlic or onion, always drain the product thoroughly. As research indicates, the water-soluble fructans can leach into the brine, leaving the vegetable itself with a lower FODMAP content. For maximum safety, it is best to stick to products with transparent, low-FODMAP ingredients.

Individual Tolerance Varies

It is important to remember that the low FODMAP diet is highly individualized. While Claussen pickles are likely not safe during the elimination phase, some individuals may find they tolerate small quantities later in the reintroduction phase. The best approach is to test your personal tolerance levels for high-FODMAP foods under the guidance of a healthcare professional. For those with severe sensitivities, the safest choice is to avoid Claussen pickles altogether and stick to proven low-FODMAP alternatives.

Further Education

To deepen your understanding of the low FODMAP diet and managing digestive health, consider these additional steps:

Utilize Apps: The Monash University and FODMAP Friendly apps are invaluable resources for checking the FODMAP content of foods.
Explore Blogs: Follow reputable blogs from dietitians specializing in gut health for recipes and advice.
Read Food Labels: Make a habit of checking ingredient lists for all processed foods, not just pickles, to avoid unexpected FODMAPs.

Following these guidelines will help you safely enjoy flavorful foods while maintaining your dietary goals.

Navigating the Reintroduction Phase

After successfully completing the elimination phase, you may choose to test your tolerance for specific FODMAPs, including fructans. When reintroducing garlic, for example, a dietitian may suggest starting with small, controlled portions of pickled garlic, which has a tested low FODMAP serving size. This methodical approach helps you determine which FODMAPs, and at what quantities, trigger your symptoms. Understanding your body's specific tolerances is the ultimate goal of the diet, moving towards a less restrictive, symptom-free eating pattern.

How to Select a Low FODMAP Pickle Brand

Choosing a pre-made low FODMAP pickle requires a meticulous eye. Look for labels that are transparent and state "garlic-free," "onion-free," or are certified low FODMAP. Here's a quick checklist:

Check the Ingredient List: Ensure it only contains cucumbers, water, vinegar, salt, and low-FODMAP spices.
Avoid Hidden Sources: Beware of "natural flavors," which can be derived from high-FODMAP items.
Look for Certification: Some brands carry a certified low FODMAP logo, providing extra assurance.

By following these steps, you can confidently select a pickle brand that fits your dietary needs and helps you maintain good digestive health.

Frequently Asked Questions

No, not all store-bought pickles are off-limits. It depends on the ingredients used in the brine. Many commercial brands, like Claussen, use high-FODMAP ingredients such as garlic, but some specialty brands or simple-ingredient varieties may be low FODMAP. Always read the label carefully.

Claussen dill pickles are high in FODMAPs primarily because their ingredient list includes dried garlic. Garlic is very high in fructans, a type of FODMAP that can trigger digestive symptoms in sensitive individuals.

No, it is not recommended to use Claussen pickle brine in a low FODMAP recipe. The high-FODMAP fructans from the dried garlic are water-soluble and will leach into the pickling liquid, making the brine itself a source of FODMAPs.

The safest alternative is to make your own refrigerator pickles using a simple brine of water, vinegar, salt, and low FODMAP spices like dill seeds and mustard seeds. Alternatively, search for pickle brands with transparent, low-FODMAP ingredient lists.

Making low FODMAP refrigerator pickles at home is a simple and straightforward process. It typically involves combining cucumbers and safe spices in a jar with a simple heated brine and refrigerating until ready.

The FODMAP content of other pickled vegetables depends on both the vegetable and the brine. Pickled beetroot and jalapenos, for example, have tested low FODMAP serving sizes when drained. Always check specific items using a reliable resource like the Monash University FODMAP app.

The most reliable way is to choose a brand certified low FODMAP by a trusted third party. If this isn't an option, read the ingredient list for every jar to confirm there is no garlic, onion, high-fructose corn syrup, or other high-FODMAP items.