How to Pickle Every Vegetable and Fruit
Learn how to make pickles with everything from asparagus to zucchini. Pickled vegetables and even fruits are a satisfying way to preserve your harvest.
We Can Pickle That!
Got a bumper crop of cukes, beans or other veggies in your garden? Time to start pickling! Pickling is a great way to preserve and your favorite fruits and veggies to enjoy all year long—plus you can add lots of extra flavor with herbs and spices.
Asparagus season never seems to last long enough. You see these green sprigs at the farmers market in late spring and early summer and then poof! they’re gone! Preserve peak-season asparagus by pickling. This recipe is a great place to start—add garlic, onions, herbs and spices to suit your taste.
Think you can only pickle vegetables? Think again! Pickled blueberries are a real treat and they’re easy to can at home.
Taste of Home Deputy Editor James Schend loves pickled blueberries served up over pork, lamb chicken or fish. They’re also a great condiment to spread on a bagel with cream cheese or even on a sandwich. They’re tart, sweet and just a little bit sour.
Pickled carrots make a great addition to any charcuterie board. They’re a bit sweet, a bit spicy and a bit sour—just the thing you want to crunch on at a party alongside cheese, crackers and nuts.
Making pickled carrots is a snap since you don’t need any fancy gear. These quick pickles (meaning they don’t require any pressure or water-bath canning) can be made fast and enjoyed after chilling in the fridge overnight.
Cucumbers are the go-to veggie when it comes to making pickles. Whether you prefer dill pickles, sweet pickles or bread and butter pickles, learning how to make them yourself is satisfying and delicious. Switch up the spices, pump up the heat and experiment with flavors to create a pickle recipe you’ll hand down to the next generation.
Like many pickled vegetables, you can preserve okra using the quick-pickle refrigerator method or water bath canning. Choose quick pickling for small batches and when you know you can eat the okra quickly (within a month). Water bath canning is best for big batches and storing for the long term. However, you choose to make your okra, be sure to avoid these canning mistakes.
After making a batch, enjoy the crunch that comes from pickled okra eaten plain or sliced as a garnish on your favorite dish.
Need a pickle that can do it all? You need to try pickled peaches. These fruit pickles are a bit sweet and a bit sour so they are just as at home atop your favorite pork recipe as they are alongside a generous scoop of vanilla ice cream. When paired with savory dishes, you’ll really taste tart and sour notes. With sweet, you’ll appreciate the cloves, ginger and cinnamon in the recipe—just a few of our favorite warming spices.
Rhubarb fans, here’s a way to enjoy your harvest all year long. Pickled rhubarb is easy to make. Once you’ve pickled this tart produce, you’ll find that it has a spicy quality as well thanks to clove and anise. Use pickled rhubarb like a condiment on sandwiches or add to fruit for an extra tart parfait.
Sure, cucumbers are the ol’ standby when it comes to making pickles, but you can get similar flavor and crunch with zucchini. Slice this squash thinly and pickle in a brine full of your favorite spices. Our go-to recipe makes sweet and sour pickles—yum! If your garden is producing a bumper crop of zucchini and squash this year, try these recipes.