Why Are Claussen Pickles Low in FODMAP? An In-Depth Nutrition Guide

November 4, 2025 •

4 min read

Research shows that up to 75% of people with IBS can experience symptom improvement on a low FODMAP diet. For those navigating this specialized eating plan, a common question arises: are Claussen pickles low in FODMAP? The simple answer, contrary to what some might assume, is no.

Quick Summary

Claussen pickles contain garlic, a high-FODMAP ingredient, making them unsuitable for the elimination phase of a low FODMAP diet. The fructans from the garlic leach into the brine, infusing the pickles and triggering digestive symptoms in sensitive individuals. Label scrutiny or opting for certified low-FODMAP alternatives is necessary.

Key Points

Not Low FODMAP: Most Claussen pickles are high in FODMAPs due to containing dried garlic in the brine.
Garlic Contains Fructans: Garlic is a high-FODMAP ingredient, and its water-soluble fructans leach into the pickling liquid, infusing the cucumbers.
Not Fermented: Claussen pickles are refrigerated and not fermented, meaning the natural process that might reduce some FODMAPs does not occur.
Read Labels Carefully: Always check ingredient lists for high-FODMAP items like garlic, onion, and high-fructose corn syrup in store-bought pickles.
Homemade is Safest: The most reliable way to ensure a low-FODMAP pickle is to make them at home using approved ingredients and spices.
Use Certified Brands: Look for pickles specifically certified as low-FODMAP by organizations like Monash University or FODMAP Friendly.
Garlic-Infused Oil: Achieve garlicky flavor without the fructans by using a certified garlic-infused oil in your homemade brine.

The Verdict: Claussen Pickles and High FODMAP Ingredients

Despite some common misconceptions, most varieties of Claussen pickles are not considered low FODMAP and should be avoided during the elimination phase of the diet. The primary reason for this is the use of garlic, a high-FODMAP ingredient, in the brine. Garlic contains fructans, a type of fermentable carbohydrate that is poorly absorbed in the small intestine and can cause digestive distress, including bloating, gas, and pain, in individuals with irritable bowel syndrome (IBS).

When garlic is included in the pickling liquid, its water-soluble fructans leach out into the brine. This process infuses the entire jar of pickles with FODMAPs, meaning simply removing the garlic cloves will not make the product safe to eat.

The Importance of Reading Ingredient Labels

For anyone following a low FODMAP diet, developing the habit of carefully reading all ingredient labels is critical. Many commercially available pickles, not just Claussen, contain hidden sources of FODMAPs. Manufacturers often add high-FODMAP ingredients like garlic, onion, or high-fructose corn syrup for flavor. A product label listing "spices" might not be a concern, but when high-FODMAP items like garlic are explicitly named, it is a clear indicator that the product is not suitable for a low FODMAP meal plan.

Pickling Methods and FODMAP Content

The method of pickling has a significant impact on a food's FODMAP content, but this does not benefit the FODMAP profile of Claussen pickles.

Comparison of Pickling Methods and FODMAPs


Feature	Claussen Pickles	Traditional Fermented Pickles	Homemade Low-FODMAP Pickles
Processing	Refrigerated, never heated or pasteurized.	Lactic acid fermentation occurs, often over several days or weeks.	Brine is poured over fresh cucumbers and refrigerated.
Key Ingredients	Cucumbers, water, salt, distilled vinegar, dried garlic, and other spices.	Cucumbers, salt, water, and sometimes herbs like dill.	Cucumbers, low-FODMAP vinegar (like distilled or apple cider), water, salt, and FODMAP-friendly spices.
Probiotics	No live probiotics, as they are not truly fermented.	Contains beneficial live bacteria (probiotics) due to fermentation.	No live probiotics, as it is a quick-pickle method.
FODMAP Status	High FODMAP due to garlic, which infuses the entire product with fructans.	Variable and unpredictable. Must be tested by Monash University or made with certified ingredients.	Guaranteed low FODMAP if only low-FODMAP ingredients are used.
Taste	Known for their crisp, fresh, and garlicky flavor.	Tangier and more complex taste profile due to fermentation.	Flavor is controlled by the user, and can be customized.

It is important to note that the pickling process can sometimes reduce the FODMAPs in certain foods. For instance, Monash University has found that small portions of pickled onions and garlic can be low FODMAP because some of the fructans leach into the brine. However, this is not a reliable assumption for all pickled products, and it requires specific testing. Since Claussen uses garlic in its brine and is not a true fermented product, the FODMAP-containing fructans remain a dietary concern.

Finding Low FODMAP Pickle Alternatives

If you're following a low FODMAP diet and crave pickles, all is not lost. Several safe alternatives are available.

Certified Low FODMAP Brands: Some companies specifically produce and certify their pickles as low FODMAP. These products will often bear a certification logo from a trusted organization, like Monash University or FODMAP Friendly, ensuring they have been tested for FODMAP content.
Homemade Low FODMAP Pickles: The most reliable way to ensure your pickles are low FODMAP is to make them yourself. This allows you to control every ingredient, excluding high-FODMAP items like garlic and onion. You can use low-FODMAP spices like dill seeds, mustard seeds, and turmeric to achieve a delicious flavor.
Flavor Replacements: For that signature garlicky flavor without the fructans, consider using garlic-infused oil. The fructans in garlic are water-soluble but not oil-soluble, so an infused oil contains the flavor but not the FODMAPs. Ensure you are using a certified or properly made garlic-infused oil where the garlic solids have been completely removed.

Conclusion: Making Informed Choices

For those on a low FODMAP diet, it is essential to understand that not all pickled foods are safe. Claussen pickles, due to the inclusion of dried garlic in the brine, are considered high FODMAP and should be avoided, especially during the diet's elimination phase. Relying on certified products, carefully reading ingredient labels, and considering homemade versions are the best strategies for enjoying pickles while managing digestive symptoms. For the most accurate and up-to-date information on FODMAP content in various foods, always consult trusted resources like the Monash University FODMAP Diet app, which is considered the gold standard for FODMAP information.

Frequently Asked Questions

Claussen pickles are not suitable for a low FODMAP diet because they contain garlic, which is high in fructans. These fructans are water-soluble and infuse the entire brine, contaminating the cucumbers with FODMAPs.

No, removing the solid garlic cloves will not eliminate the problem. The fructans have already leached out into the watery brine, and from there, have infused the pickles themselves. The FODMAPs are no longer confined to the solid garlic pieces.

No, not all pickles are high FODMAP. Pickled cucumbers themselves are naturally low in FODMAPs. The FODMAP content depends entirely on the ingredients in the pickling brine. Many commercial brands, like Claussen, add high-FODMAP ingredients like garlic and onion, but alternatives exist.

The best approach is to carefully read the ingredient list on any pickle product. Look for brands that are specifically certified as low FODMAP or those made with only simple, low-FODMAP ingredients like cucumbers, vinegar, salt, and spices such as dill seeds or mustard seeds.

Claussen pickles are refrigerated and not truly fermented, so they do not contain probiotics. True fermented pickles, made with a salt brine, undergo a natural fermentation process that can sometimes alter FODMAP levels, but this is unpredictable without testing. Claussen's process does not remove the FODMAPs from the garlic.

Yes, making your own pickles is an excellent low FODMAP option. By creating your own brine with approved ingredients, such as distilled vinegar, water, and low-FODMAP spices, you have complete control over the FODMAP content.

Yes. Fructans are not oil-soluble, so you can safely use a commercially prepared, certified low FODMAP garlic-infused oil. The oil contains the flavor compounds of garlic, but the fructans remain in the discarded garlic solids.