Pickle Recipes

pickle recipes

Pickle recipes are for just about anything!

Of course there are the usual dill pickles.

How about pickled carrots?

Pickled Peppers? Hot or mild?

Have you ever had dilly beans? MMMmm

Pickled green tomatoes, preserve the unripened fruits that would end up frozen in the fall.

Chop some of those veggies and combine to make sweet pickle relish.

Do you have chickens? If so I'll bet you get a glut of eggs every spring! Try a refrigerator pickled eggs recipe.   And check out my egg boiling issues here. 

I hate mushy dill pickles!  I'm finally getting the crunch. 

Mushy dill pickles? I admit I'm pickle challenged. This low temperature process made a huge difference.

Use this dill pickle recipe and the low pasteurization method, mine are now crispy!  Yay!

Pickling not just for Cucumbers

When you think of canning pickles you probably think immediately of a cucumber. However, pickling is not just for cucumbers.

Pickling is simply the preserving of food (many different foods) in an acid, often vinegar. The acidic environment prevents bacterial growth and thus makes the food safe to eat.

Spices and or sweeteners are added for flavor. When canning pickles you will process in a water bath canner.

Pickle Recipes

pickle recipes

Dilly Beans

Pickled Carrots

Pickled Beets 

Pickled Green Tomatoes

Pickled Peppers 

Pickled Peppers Rings 

Sweet Pickle Relish

Bread and Butter Pickles 

Homemade Ketchup (or is it catsup?)

Pickling Spice Recipe

Simple Pickled Eggs Recipe 

corn relish

Corn Relish Recipe A sweet pickled corn relish recipe made with bits of cabbage and red and green peppers.

Pickling Tip from a reader

Hi Sharon -- What a wonderful website you have--so wonderfully neat and organized; very sharp! I was perusing your site and came across the pickling section and thought I might give you a pickling tip.  

After years of making pickles and having success and failures, I discovered something that changed things so that there are no more soft pickles. 

I was reading the ingredients on a jar that I usually buy, and they listed distilled water! I use to use alum but found out that because it is an aluminum product that it is not healthy although it sure made for snappy pickles. 

I have been canning for about 40 years now; and although I don't do nearly what I use to do--we had a family of eight--we canned everything that didn't move :) 

Blessings, Grannie ~ Michigan 

Thanks Grannie!

I want to thank Grannie for this tip.  We all are learning all the time and I for one am pickle challenged!  I'm going to try out Grannies idea and see if it helps me make "snappy" pickles instead of the smushy ones I usually get. 


Types of Pickles

Brined or Fermented Pickles

Fermenting is a form of pickling. The food to be pickled is soaked in a salty brine to ferment or cure. This is the most time consuming method. Brining time can vary from a couple of days to several weeks.

Fresh Pack Pickles

Also known as quick process. These pickles are packed in a vinegar solution. They can be brined from a few hours to overnight. The are then processed and allowed to set for up to several weeks to allow flavors to develop.


Relishes are a combination of vegetables or fruits that are chopped and packed in a vinegar solution. Sweeteners or spices are added to for flavor. Relishes can be sweet, or add some hot peppers for a spicy touch.

Fruit Pickles

Fruits are brined in a sweet and sour syrup. Usually with vinegar and sugar.


Sauces include Ketchup, Chili sauce or Barbecue Sauce and more.

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I have attempted to share safe and up to date preserving methods. However, I make no promises. You alone are responsible for your health. Always follow current USDA safety recommendations.
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