Pickling is one of the fastest ways to go from garden to jar. A simple brine of vinegar, water, and salt is all you need to turn fresh vegetables into crisp, tangy pickles that last for weeks in the fridge or over a year on the shelf.
How to Pickle & Can Your Garden Veggies
Quick pickling and canning methods for cucumbers, peppers, onions, and more garden vegetables.
Read Guide →Frequently Asked Questions
What's the difference between pickling and fermenting?
Pickling uses vinegar to acidify food immediately. Fermenting uses salt to encourage natural bacteria that produce lactic acid over days or weeks. Both create tangy, preserved vegetables — but fermented pickles have live cultures and a more complex flavor.
Can you pickle any vegetable?
Most firm vegetables pickle well: cucumbers, peppers, onions, carrots, green beans, beets, cauliflower, and radishes are all common. Soft vegetables don't hold their texture as well.
How long do pickled vegetables last?
Quick refrigerator pickles last 2-4 weeks in the fridge. Properly water-bath canned pickles last 1-2 years on the shelf. Fermented pickles stored in the fridge last 3-6 months.
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