Pickling is one of the easiest ways to preserve fresh vegetables, and I love that it can often be done in small batches. Make up a jar or two of these pickle recipes as the garden starts to produce more than you can eat fresh, or go all in and give canning a try, to stock your pantry.
Pickle Brines
The basis of a pickle brine is vinegar. It’s what preserves the contents of the jar. Beyond that, though, there are many variations. Some brines are very sour, others slightly sweet, and some very sweet. It just depends what you like.
With refrigerator pickles it’s fair game to alter the recipes. For instance, I love the brine for the pickled carrots recipe in my book, Attainable Sustainable Pantry. I’ve started using it for cucumber slices, too. It’s milder than a dill pickle, which is the preference for some in my household.
With canning recipes, you’ll want to stick to the recipe without alterations for safety. The acidity of a brine is crucial to be sure the pH of the pickles is sufficient for safe long-term storage.
Refrigerator Pickles
Making refrigerator pickles is an easy way to extend the shelf life of fresh veggies and (in my household, at least) have an emergency “side dish” at the ready.
You’ll just need to prep the vegetables and mix up a brine, and they’re ready to go into a jar for the fridge.
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Keeping a jar of pickled onions in the fridge means instant flavor! Add these flavorful veggies to sandwiches, top a salad, or chop them into potato salad.
These crunchy pickle spears are great for serving with sandwiches, burgers, or chopped into potato salad. Or snack on them right out of the jar!
Small Batch Bread and Butter Pickles
This easy small batch recipe makes 2 quarts of tangy, sweet refrigerator bread and butter pickles. Serve ’em with your next sandwich!
If you enjoy the sweet crunch of fresh carrots, you’re going to love them pickled! Add some to your next crudités platter or snack on them straight out of the jar.
Refrigerator Pickled Green Beans
Preserve your fresh produce — make these yummy refrigerator dilly beans. They’re easy to make, and these dilly green beans don’t require a water bath.
Why buy a jar of pickled jalapeños at the grocery store when you can make a home-made batch with peppers plucked from plants on your patio?
Make these zesty, tangy pickled radishes to serve with salads, sandwiches, or as an easy side dish. You’ll love their crunch!
This recipe for homemade pickled banana peppers can be canned for a shelf-stable product or simply refrigerated. Either way, it’s a winner!
Canning Pickles for the Pantry
Homemade pickles for the pantry require a little bit more effort, as they will need to be processed in a water bath to be shelf stable.
Making pickled cucumbers with this method can be a bit of a challenge; heating cucumbers tends to make them a bit soft.
While there are some tricks to helping keep them crisp, I’ve pretty much shifted to making strictly refrigerator pickles with my homegrown cukes. There are other veggies that work better as canned pickles, in my opinion.
These pickled green beans are a great way to preserve a summer harvest for the winter pantry. They’re crisp, delicious, and perfect for snacking (or Bloody Marys).
Tuck some of these sweet pickled peppers into the pantry for a flavorful addition to sandwiches, charcuterie boards, and salads.
Pickled Candied Jalapeno Peppers
Sometimes called “cowboy candy” these candied jalapenos are perfect for adding a little spice to recipes. Or eating out of hand!
This recipe is essentially the same as the refrigerator method listed above. You’ll just follow the canning instructions to make the peppers shelf stable.
Pickling vs. Fermenting
One last thing about pickles. People often ask me what the difference is between pickling and fermenting. Both methods result in a pickle-like product, but the method of making them differs.
Pickling calls for the addition of vinegar as the preservative.
With fermentation, a salty brine and time turns vegetables into a tangy product.
If you’re intrigued, I’ve written more about pickling vs. fermenting here.
