Nothing says summer like spending the afternoon canning fresh produce from your garden. It’s a great way to use up extra vegetables and add a bold, tangy flavor to boot. We like pickled green tomato relish on a loaded avocado BLT or pickled bell peppers over honey mustard brats.
How Does Pickling Work?
Pickling is a preservation method that uses an acidic liquid like vinegar to store produce at room temperature.
While we can’t get enough of our favorite pickled recipes, pickling comes with some risks. We’re breaking down the possible dangers—and how to stay safe.
Is Pickling Dangerous?
When your pickles are placed in enough vinegar and the jar is properly sealed, they should be safe to eat. The trouble comes when the canning process isn’t performed correctly. If any of the canning steps aren’t followed exactly, your new creation could become a breeding ground for harmful bacteria like botulism.
Botulism is a poison that comes from soil and can grow on food. According to the Centers for Disease Control and Prevention (CDC), botulism is rare but many of the cases can be traced back to at-home canning and preserving.
It’s hard to imagine that one of your grandmother’s favorite pastimes could be so dangerous, but older canning recipes can be risky to make.
How to Pickle Safely
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First, pickling is more involved than you might have thought. Be sure to give yourself plenty of time to learn the process. Always follow the USDA’s Complete Guide to Home Canning for safety recommendations.
If you’re new to canning, start with a simple recipe like easy homemade pickles to test your pickling skills. The CDC recommends pressure canning pickles and all other produce; vegetables are low-acidic foods, so a boiling water canner won’t be enough to protect against botulism.
Always be sure to start off with a clean, sterile jar. To sterilize jars, wash jars and caps in hot, soapy water; rinse thoroughly. Dry bands on a towel. Put jars in a large kettle with enough water to cover by at least 2 in.; boil for 10 minutes to sterilize. Turn off heat, but leave the jars in the water until they’re ready to be filled. Place lids in a separate small saucepan and cover them with water; bring water to 180° and simmer for 10 minutes. Remove from heat until ready to use
Check your pressure canner to make sure it’s clean and big enough to hold at least four quart jars, standing upright. Steam canners are great for holding many jars at once.
When preparing your pickling brine, mix up a vinegar-to-water ratio of 3 to 4 to ensure that your solution has enough acidity to safely preserve the produce. Then, stir in this homemade pickling spice for extra flavor.
For a step-by-step guide, check out our Canning 101 resource. Find out if pickles need to be refrigerated.
How Can You Tell If Pickles Have Botulism?
If your produce is properly canned, it should be safe to eat. Never eat pickled produce from a can or jar that is damaged. Check to make sure the jar is not leaking, bulging or cracked. When you open the jar, inspect your pickles. A white film or foam on the top of the jar means the produce has spoiled. If you notice the food has changed color or smell, it’s best to toss it.
When throwing out spoiled pickles, place them in a plastic bag and seal it; make sure your pets won’t be able to get to them, either. If any of the liquid spilled on the counter, clean it with a bleach solution or disinfecting wipe.
Break into Pickling with These Creative Ideas
Favorite Bread & Butter PicklesI made these pickles while growing up and love them because you can eat them with just about anything. Now, both of my children love these pickles too. I think you'll enjoy them as much as we do! —Linda Weger, Robinson, Illinois
Refrigerator Garden PicklesCanning isn't necessary for these crisp-tender, tangy pickles. Keep them in the fridge and eat them up within a month. —Linda Chapman, Meriden, Iowa
Sweet ‘n’ Tangy Freezer PicklesNow you can have all the goodness of crunchy sweet-sour pickles without going to the trouble of canning them. Even though these puckery slices can be stored in the freezer, they don't last long at my house. —Jean Vance, Charlotte, North Carolina
Christmas PicklesA dear family friend made these pickles for decades. I've adapted the recipe a bit over the years, but in my heart they are still “Dr. Rhodes’ pickles.” These morsels are delicious any time of year, but the green, red and white hues of the pickles, cherries and onions make them ideal for Christmas gift-giving—and it's a tasty twist on the classic
Christmas pickle tradition. —Patricia Martin, Shelby
Pickled PeachesA soft, sweet peach tastes like Southern summer, but with this recipe for pickled peaches, you can savor the moment for months to come and introduce some spicy, sour flavors too.
Pickled Sweet PeppersI love to can my homegrown produce. I call this recipe Summer in a Jar. The peppers have a nice combination of tart and spicy flavors. —Edna Clemens, West Branch, Michigan
Spiced Pickled BeetsWith sweet, tangy and spiced flavors, these pickled beets are so good that they'll win over just about everyone in your house. Jars of colorful beets make great gifts, too! —Edna Hoffman, Hebron, Indiana
Pickled Green BeansMake your summer produce go the extra mile with this easy pickled green beans recipe. We'll walk you through every step of making this tasty snack.
Pickled Mushrooms for a CrowdServe tangy pickled mushrooms alongside a steak, as an appetizer with toothpicks, in a salad or as part of an antipasto platter. However you present them, you can’t go wrong! —John Levezow, Eagan, Minnesota
Pickled Sweet OnionsThese slightly crunchy pickled onions are not only a great gift for Christmas, but also a terrific contribution to a backyard barbecue as a relish for burgers and hot dogs. —Laura Winemiller, Delta, Pennsylvania
Fire-and-Ice PicklesThese sweet and spicy pickles are great on a sandwich or all by themselves as a snack. The recipe is an easy way to dress up store-brought pickles and make them a special treat! —Myra Innes, Auburn, Kansas
Pickled Peppers RecipeThis pickled peppers recipe from Ball brand home canning products is so easy, and you'll never have to buy store-bought peppers ever again. They are so delicious.—
Taste of Home Test Kitchen, Milwaukee, Wisconsin
Pickled Watermelon RindLooking for a unique summer treat? Look no further than homemade pickled watermelon rinds!
Refrigerator Dill PicklesEasy and economical, refrigerator dill pickles are tangy, zesty and crispy. No one will believe you made them yourself! —Jake Haen, Ocala, Florida
Chicago-Style Hot GiardinieraI have been living in Chicago for many years and have grown to love the spicy giardiniera served at restaurants. So I developed my own to use at home. We love it on everything from eggs to sandwiches and even pizza! —Andrea Quiroz, Chicago, Illinois
Pickled GrapesNo sour grapes here! Easy to make and even easier to eat, pickled grapes are a versatile way to preserve fruit and add a savory surprise to your dishes.
Pickled Asparagus RecipeThis pickled asparagus recipe is really popular with my family. My granddaughter always says, "Oh, Grammy, these are soooo good!" They're easy to prepare and turn out perfect every time. My husband loves it when I add a dried hot pepper to each jar. —Annie Merrell, Fenelon Falls, Ontario
Refrigerator PicklesThis easy refrigerator pickles recipe is a great way to use cucumbers and onions from the garden. Here in upstate New York, we have an abundance of cucumbers. —Catherine Seibold, Elma, New York
Pickled EggsEver since I can remember, my mother served this pickled egg recipe at Easter. It was a tradition that my family expected. I made them for my granddaughter the last time she visited and they were all gone before she left. —Mary Banker, Fort Worth, Texas
Pickled Brussels SproutsThis year, when I asked my brother what he wanted for his 31st birthday, he answered, "pickled Brussels sprouts." I had never even tasted a pickled Brussels sprout before. It's hard for me to say "no" to my younger brother, so he got his wish and thought the Brussels sprouts were delicious! —Heather King, Frostburg, Maryland
Dill Pickle RecipeThis treasured dill pickle recipe is like an old friend. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. —Betty Sitzman, Wray, Colorado
Pickled StrawberriesI developed a unique healthy recipe to feature my most-loved spring and summer fruit. My favorite way to serve these pickled strawberries is as an appetizer with cheese. —Roxanne Chan, Albany, California
Pickled ZucchiniFrom zoodles to bread, zucchini is a versatile vegetable. You can even transform it into pickled zucchini, too!
Refrigerator Jalapeno Dill PicklesI’m passionate about making pickles. My husband is passionate about eating them. He's too impatient to let them cure on the shelf, so I found this quick recipe to make him happy. Add hotter peppers if you like. —Annie Jensen, Roseau, Minnesota
Belarus Pickled CarrotsMy mom’s holiday buffet always included these pickled carrots. I kept the tradition going, then passed the recipe to my daughter. In our family, it isn't a party without this dish. —Lily Julow, Lawrenceville, GA
Pickled Green Tomato RelishWhen I'm left with green tomatoes at the end of summer, I reach for this recipe. Friends and family are so happy to receive the sweet-sour relish that they often return the empty jar and ask for a refill! —Mary Gill, Florence, Oregon
Garlic Dill Pickle RecipeWhen I was raising my big family, I'd make this garlic dill pickle recipe toward the end of the growing season for winter's keeping. Crushed red pepper flakes gives the pickles a bit of bite.— Lily Julow, Lawrenceville, Georgia
Pickled ApplesThese easy pickled apples are perfect alongside a pork entree or salad, or with a charcuterie cheese board. —Rashanda Cobbins, Milwaukee, Wisconsin
Pickled GarlicPickled garlic is a delicious condiment for the garlic lover on your list. You'll be pleasantly surprised how pickling mellows out the garlic, making it a tasty sandwich topper. —
Taste of Home Test Kitchen, Milwaukee, Wisconsin