The SLT Guide to Pickling: How to Do It, What to Pickle & More

The crisp snap, the briny aroma, the way it instantly makes a sandwich or salad better—pickling is one of those timeless kitchen skills that feels both creative and practical. It preserves peak-season produce, reduces food waste and adds tangy, crunchy flavor to just about anything.

And the best part? You don’t need a homestead or hours of free time to make it happen. With a few basic tools and a little know-how, pickling is easy, approachable and surprisingly fun.

From crisp cucumber pickles to cocktail-worthy cherries, your perfect pickling project starts with the right tools.

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Pickling 101

At its core, pickling is about preserving flavor, texture and freshness while transforming everyday produce into something more complex and exciting. Most pickling falls into two main categories:

• Quick pickles (refrigerator): Best for when you want fast results and fresh, vibrant flavor. Quick pickling works especially well for produce that’s delicate (like red onions or thin cucumber slices), naturally colorful or meant to stay crisp. Since the produce isn’t heat-processed, colors stay bright, textures stay snappy, and the flavor develops quickly—sometimes in under an hour. It’s a great choice for garnishes, small-batch experiments or trying out new spice and vinegar combinations without committing to long-term storage.
• Traditional canning: The go-to for shelf-stable pickles you can enjoy year-round. It involves heat-processing jars in a water bath to create an airtight seal, locking in flavor for months (or longer). This method is perfect for large harvests, make-ahead pantry staples or homemade gifts.

Both styles let you play with flavor, adjust sweetness or spice to your liking, and turn seasonal produce into something you’ll look forward to opening later.

Core ingredients and what they do:

• Vinegar: The acid that prevents spoilage and gives pickles their tang.
• Salt: Draws out moisture and supports preservation, while enhancing flavor.
• Sugar: Balances acidity and adds complexity (optional in savory recipes, essential in sweet pickles).
• Spices & herbs: Mustard seeds, dill, peppercorns, garlic or chili flakes add depth and personality to your pickles.

Essential safety practices:

• Sterilize jars before filling to prevent contamination.
• Check seals on canned pickles—the lid should be concave and not flex when pressed.
• Follow refrigeration guidelines for quick pickles and discard anything with signs of spoilage.

Essential tools to keep it easy:

• Mason jars or other glass containers with lids: Durable, reusable and ideal for both quick pickles and canning.
• OXO Good Grips Jar Opener: Makes loosening stubborn lids effortless and delivers that gratifying pop when you break the seal
• Norpro Stainless Steel Mini Funnels (set of 3): Streamlines pouring brine into jars, keeping the process clean and splash-free.
• Chef’s knife: For clean, precise cuts that help produce pickle evenly.
• Mandoline slicer: Perfect for creating uniform slices or delicate ribbons of vegetables.
• Digital thermometer: Ensures brine and jars reach food-safe temperatures for proper sealing when canning.

What to Pickle—Seasonal Inspiration

Pickles aren’t just a side—they can be the star of the plate or a subtle supporting flavor that makes the whole dish sing. Here are three recipes that show just how versatile they can be:

Bread and Butter Pickles
Sweet, tangy, and endlessly snackable, these classic cucumber pickles are as perfect alongside a sandwich as they are straight from the jar.

The brine’s balance of vinegar, sugar and spices makes them approachable for beginners and beloved by seasoned picklers.

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Pork Carnitas with Pickled Red Onions
These quick-pickled onions bring a bright, sharp counterpoint to tender, savory carnitas. A vibrant pink hue and bold flavor make them as visually striking as they are delicious—ideal for tacos, burrito bowls or even burgers.

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Hoisin Pork Skewers with Quick Pickled Vegetable Ribbons
Delicate cucumber, carrot and daikon ribbons are lightly pickled for just the right crunch and acidity. Paired with savory-sweet hoisin-glazed pork skewers, they’re a fresh and flavorful contrast that works beautifully for summer grilling or casual entertaining.

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Seasonal Produce Guide

Pickling is a year-round craft—you just follow the harvest and choose what’s at its best:

• Spring & Summer: Crisp cucumbers, peppery radishes and even green beans.
• Fall: Sweet-tart apples, earthy beets, crunchy carrots.
• Winter: Hardy onions, cabbage or other brassicas perfect for sauerkraut.

Don’t be afraid to think beyond the usual cucumber. Zucchini, cauliflower florets and jalapeños all take beautifully to a brine. Even certain fruits can shine—quick-pickled grapes bring a sweet-tart pop to cheese boards, while melon rinds transform into a tangy-sweet snack that reduces waste and surprises guests.

Try this: Keep a running list of seasonal produce you’ve pickled and note which flavorings you loved most. Over time, you’ll have a personalized “pickling calendar” you can revisit year after year.

How to Get Started—Your Foolproof Pickling Process

A good pickle starts with a simple brine and the right prep. Here’s the foundation you can build on for almost any recipe:

Basic pickle brine formula:

• 1 cup vinegar (white, apple cider, or rice for a milder flavor)
• 1 cup water
• 1 tablespoon salt
• Optional: sugar for balance, plus spices like mustard seeds, peppercorns, dill, coriander or chili flakes for extra depth

Step-by-step how to pickle:

1. Prep your produce: Wash thoroughly and slice or trim as needed. Even cuts ensure consistent texture, whether you’re making spears, coins or ribbons.
2. Pack the jars: Arrange produce snugly without crushing.
3. Pour the brine: Cover completely, leaving a small headspace at the top.
4. Seal & store: For quick pickles, cool and refrigerate. For long-term storage, follow proper canning guidelines.
5. Let flavors develop: Quick pickles are often best after 24 hours; canned pickles benefit from a few weeks in the pantry.

Your Turn to Pickle

From the first satisfying slice to the moment you pop open a finished jar, pickling is a process that rewards both your taste buds and your creativity.

All it takes is a simple brine, fresh produce and a willingness to play with flavor. Try a classic recipe, test a new spice blend or see how your favorite seasonal ingredient transforms in the jar. Before long, you’ll have a lineup of tangy, crunchy creations ready to brighten every meal—and maybe even inspire your next batch.

From crisp cucumber pickles to cocktail-worthy cherries, your perfect pickling project starts with the right tools.

Explore Our Specialty Tools Collection