Pickling Basics: Tutorials, Recipes & More

Yesterday we rounded up a bunch of our best tips for canning. Today let's look at the wonderful world of pickling! From cucumbers to eggs and refrigerator pickles to hot water bath methods, there's a tip for just about every skill level and ingredient you can imagine.

• 1 Cooking Basics: Very Easy Pickling
• 2 How To Pickle Just About Anything
• 3 10 Things To Tickle Your Pickling Pleasures
• 4 Pantry Basics: Pickling Spice
• 5 Pickling: Choosing a Vinegar

For more resources, check out this post:
• Can You Recommend a Basic Handbook to Pickling?

(Images: See linked posts for full image credits)

Categories: Advice, Tips & Techniques

Posted by Emily Ho

Emily Ho is a writer and recipe developer. She lives in Los Angeles, where she teaches classes on food preservation, wild food, and herbalism. She is a Master Food Preserver and founder of LA Food Swap and Food Swap Network.
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Comments (4)

I fell in love with homemade pickled cucumbers when I started making bento boxes for lunch - they're super healthy and can last a while in the fridge. This recipe was a great starting point for me from La Fuji Mama: http://www.lafujimama.com/2010/03/kyuri-asa-zuke-japanese-lightly-pickled-cucumbers/ I probably added a bunch more ingredients just based on whatever I had lying around - you can't really get it wrong!!

thanks for the link, carly from yummrs! i l-o-v-e pickles! and that looks very quick and very easy!

3 ingredient pickled beets: Cook 3 to 4 medium size beets, peel off the outer skin and chop into ~3/8" cubes.

Mix rice vinegar and sugar half and half to make a sweet-tart concoction. The amount of each to use will be approximate due to testing for how piquant it is, but start with about 3/4 c. vinegar.

Put beets in sugar/vinegar mix in a glass jar, and let marinade in the fridge, turning periodically to get the marinade all over the beets again.

Perfect timing! I just bought all my seeds for this year's vegetable garden including LOTS of pickling cucumber seeds. My hubby and I talked about our future pickling escapades for a good hour last night (but we had no idea how to do it). Thanks!