Is Branston Original Pickle low FODMAP?

No — Branston Pickle is one of the harder condiments to make work, and onion is the reason. The label opens with 'vegetables in variable proportions (52%)' — carrot, swede, onion, cauliflower — so pieces of onion are a headline ingredient, not a trace; the recipe then adds onion powder again further down the list. Around that sit sugar, barley malt vinegar, date paste and apple pulp, which stacks three separate fructan and fructose sources (onion, dates, apple) while the cauliflower and swede in the blend are the innocent parts by comparison (cauliflower was re-tested low-FODMAP at normal serves in 2025). This is exactly the kind of label where no realistic serving rescues it: you can't spoon around onion chunks that run through the whole jar, and the small-chunk version is the same recipe cut finer — this is the community's stock complaint about British pickles, and Branston earns it. The frustrating part is that the vinegar tang and date sweetness aren't the problem; the allium base is. For a ploughman's or cheese sandwich, build the sharp-sweet-crunchy effect from parts that skip onion: drained gherkins for crunch and acid, sharp cheddar for depth, English mustard for heat.

📏 There is no serving size that removes the onion: it's both a headline vegetable and a powdered seasoning. The small-chunk jar is the same recipe chopped finer, not a milder one.