Pickling
Preserve vegetables and fruits in vinegar brine for tangy, crunchy results.
Overview
Pickling uses vinegar's acidity to preserve foods and create that distinctive tangy flavor. Quick pickles are ready in hours and keep in the refrigerator, while canned pickles are shelf-stable for a year or more. Pickling works for almost any vegetable and even some fruits.
Best For:
Not Recommended For:
Safety First
Always use vinegar with at least 5% acidity for safe preservation.
Important Warnings:
- Use vinegar with 5% or higher acidity (check label)
- Don't reduce vinegar in recipes - it's essential for safety
- For canning, use tested recipes only
- Refrigerator pickles must stay refrigerated
- Process canned pickles in water bath for shelf stability
Trusted Resources:
Equipment Needed
- Glass Jars
Mason jars for storage or canning
- Non-Reactive Pot
Stainless steel or enamel for heating brine
- Vinegar (5% acidity)
White, apple cider, or wine vinegar
- Pickling Salt
Non-iodized salt without anti-caking agents
- Sharp Knife
For slicing vegetables
- Mandoline
For uniform slicing
- Water Bath Canner
For shelf-stable pickles
- Canning Tools
Jar lifter, funnel, bubble remover
- Spice Bags
For easy removal of whole spices
Step-by-Step Guide
Wash and cut vegetables to desired size.
- Use fresh, firm vegetables
- Wash thoroughly
- Cut into uniform pieces (spears, slices, or whole)
- For crispier pickles, soak in ice water for 2 hours
Mix vinegar, water, salt, and sugar.
- Standard ratio: 1 cup vinegar, 1 cup water, 1 tbsp salt
- Add sugar to taste (1-2 tbsp typical)
- Heat until salt and sugar dissolve
- For quick pickles, brine can be hot or cold
Customize with spices, herbs, and aromatics.
- Classic dill: dill, garlic, peppercorns
- Bread & butter: mustard seed, celery seed, turmeric
- Spicy: red pepper flakes, jalapeños
- Place seasonings in jar before vegetables
Fill jars tightly with vegetables.
- Pack vegetables tightly but not crushed
- Leave 1/2 inch headspace
- Pour hot brine over vegetables
- Remove air bubbles
Refrigerate quick pickles or process for shelf storage.
- Quick pickles: Seal and refrigerate. Ready in 24-48 hours.
- Canned pickles: Process in boiling water bath 10-15 minutes.
- Let canned pickles cure 2-3 weeks before eating for best flavor.
Processing Times
| Food | Prep Method | Container | Time |
|---|---|---|---|
| Dill Pickle Spears | Raw pack | Quart | 15 min |
| Bread & Butter Chips | Hot pack | Pint | 10 min |
| Pickled Jalapeños | Raw pack | Pint | 10 min |
| Pickled Beets | Hot pack | Pint | 30 min |
| Refrigerator Pickles | No processing | Any | 24-48 hrs to ready |
| Pickled Onions | Hot pack | Pint | 10 min |
Storage Guidelines
Refrigerator (quick pickles) or cool, dark place (canned)
Quick pickles: 35-40°F. Canned: 50-70°F.
Quick pickles: 2-3 months refrigerated. Canned: 12-18 months.
- •Bulging lid (canned)
- •Cloudy brine (may be harmless but check closely)
- •Soft, mushy pickles
- •Off-odors
- •Mold
Labeling Best Practices
Required Information:
- Contents
- Date made
Recommended:
- •Type (quick vs canned)
- •Spice blend used