Pickling

Pickling brings a tangy taste to foods. Pickled products include a variety of vegetables and fruits. Pickling occurs either by anaerobic fermentation in brine or immersion in a vinegar solution. Read the basics in Extension's Pickling Guidelines and find answers to commonly asked questions about pickles and pickling.

Types of Pickles

  • Brining pickles: Cured in a brine (salt and water), and preserved with vinegar.
  • Fresh pack or quick process pickles: Covered in vinegar, spices, and seasonings. For best flavor, let pickles stand for several weeks after being sealed in jars.
  • Fruit pickles: Made with fruits and sweet-sour syrup including vinegar or lemon juice.
  • Pickle relish: Made with fruits and vegetables and cooked to desired consistency in a vinegar solution.

Safety Steps

  • Follow the directions and steps of tested recipes exactly. Do not change the amount of vinegar or salt in a pickling recipe.
  • Use recommended ingredients in recipes: canning or pickling salt, white granulated sugar or brown sugar, and vinegar with 5% acidity.
  • Process pickles in a boiling-water bath canner as directed by the recipe.
  • Pickles processed in a boiling-water bath canner for less than 10 minutes must be put in sterilized jars first. Learn more about sterilizing jars.
  • For fermenting pickles, use stone crockery, glass, or food-grade plastic.
  • For quick pickles, heat solution in aluminum, steel, or unchipped enamel.
  • For best results, use soft water.
  • For best quality, consume home-canned goods within one year.