Question 1

Can you use any vinegar for pickling?

Accepted Answer

Distilled white vinegar is the most common vinegar to use for pickling. Apple cider vinegar, white wine vinegar, and rice vinegar are also popular options.

Make sure any vinegar you use is at least 5% acidity.

Question 2

Do you need to blanch vegetables for pickling?

Accepted Answer

I prefer not to blanch vegetables before pickling them. I have found that the extra step of blanching — briefly boiling and dunking into an ice bath — does not make a noticeable difference in the taste or texture of the pickles.

More dense vegetables, like thick asparagus spears or cauliflower, are good candidates for blanching if you choose to do so.

Question 3

Can I eat pickles immediately?

Accepted Answer

Pickles are usually best after resting for a while, to let the flavors meld.

If you want to enjoy pickles the same day, increase the amount of vinegar in the brine and lower the amount of water. This will pickle the vegetables faster so you can enjoy them in about an hour.

Question 4

How long do pickles last?

Accepted Answer

Pickles will generally last 1-3 months in the refrigerator. Place the pickles in the coldest part of the fridge (not the door) to help them last longer.

Pickles processed and stored in the pantry will last up to 18 months, but the quality is best within the first 6 months.

Question 5

Can I store pickles in the pantry?

Accepted Answer

Only pickles that have been processed in a water bath and maintain a seal can be stored in the pantry. Jars that were not filled and boiled, as well as jars that have failed seals, must be stored in the refrigerator.

Question 6

My grandma/aunt/third cousin/neighbor's son's mailman taught me to just invert jars and store them in the pantry, why do I have to do it this way?

Accepted Answer

While it's true that over the decades many families have relied on their own systems of preservation, these methods are not foolproof in preventing bacterial growth.

As most of us have moved away from these traditional foodways, it's important to follow scientifically tested preservation methods to avoid causing illness from preserved foods.

Preserves

How to Make Pickles

Pickled Radishes

Pickled Beets

Pickled Cauliflower

Pickling Spice

Pickled Garlic

Blueberry Pie Filling

Pickled Jalapeños

Quick Pickled Cucumbers

Pickled Green Beans

Strawberry Jam with Vanilla

Pickled Carrots

Lemon Sage Mustard

How to Make Pickled Red Onions

How to Peel Tomatoes

Pan de Higo

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