Favorite Pickle Recipes

Home pickling

Collection by Abigal Gordon


Pickles have an extremely long history, they date back at least forty-five hundred years to ancient Mesopotamia where it is believed cucumbers were first pickled. Pickles are mentioned twice in the Bible -Numbers 11:5 "We remember the fish, which we did eat in Egypt freely; the cucumbers, and the melons, and the leeks, and the onions, and the garlic:" which were pickled



- History sets an early usage over 3,000 years ago in western Asia, Egypt and Greece. Cleopatra believed pickles made her more beautiful and rumor has it that Marc Anthony was pickled as well.  Aristotle, praised the healing effects of pickled cucumbers.  One claimant to having discovered America , Amerigo Vespucci , was a Pickle Peddler.




Dill Pickles

Basic Dill Pickles
Deli-Style Half Dill Pickles
Quick Fresh-Pack Dill Pickles
Kosher Dill Pickles
Hot Dill Pickles
Garlic Dill Pickles

Garlic Pickled Chile Peppers

Bread and Butter Pickles

Bread & Butter Pickles
Refrigerated Bread & Butter Pickles
Sweet Heart Bread & Butter
Spicy Bread & Butter Pickles


Pickled Fruit

Watermelon Pickles
Pickled Watermelon Rind
Pickled Peaches
Spiced Peaches
Pickled Pears
Pickled Strawberries
Pickled Pumpkin
Pickled Crab Apples
Pickled Grapes

Pickled Tomatoes

Spicy Pickled Tomatoes

Green Tomato Kosher Pickles

Green Tomato Sweet Pickles


Pickled Onions

Hawaiian Pickled Onions
Pickled Pink Onions
Pickled Red Onions
Pickled Onions

Assorted Pickle Recipes

Sweet Gherkin
Sour Cucumber Pickles
Cucumber Salad Pickles
Frozen Sweet Cucumber Pickles
Candied Cucumber Pickles
Curried Cucumber Pickles
Mustard Pickles 1
Mustard Pickles 2
Spicy Frozen Cucumbers
Asian Hot Pickles

Pickled Eggplant

Hot Pickled Peppers
Sweet Pickled Carrots
Rhubarb Pickles
Mild Pickled Okra

Spicy Pickled Okra
Pickled Eggs




 In the United States , over 5,000,0000 pounds of pickles are devoured annually, that's just shy of  ten pounds of pickles, per person, every year.

The reason for pickling is the preservation of otherwise perishable food. All foods in their natural state contain microorganisms, such as bacteria, molds, yeasts and enzymes. Food spoils when microorganism growth is not controlled. This is what Pickling does, in short it kills off or renders dormant harmful microorganisms.

PROPER - SAFE HOME PICKING PROCEDURES controls the growth of these microorganisms, allowing us to keep food beyond its natural storage period.


Three primary pickling methods are commonly employed




Basic  Pickling Procedures

DO NOT use copper, brass, iron or galvanized utensils when pickling. These metals may react with acids or salts and cause undesirable flavors, or even form toxic compounds in the mixture.

  • Wash glass pickling jars.

  • Prepare lids according to manufacturer's instructions.

  • Fill pickling jars uniformly with product.

  • Do not pack so tight that the pickle brine cannot surround and cover the food.



Certain foods, foods with a high starch content in particular swell more than others and require more headspace. Too much headspace and the jar won't seal properly ,and, the pickles at the top of the jar may be discolored or spoiled. If too little headspace is allowed, the food may be forced under the lid, leaving a residue on the sealing surface and possibly prevent the lid from sealing.





As a general rule, leave a 1/4 inch headspace for juices, jams, jellies, pickles and relishes.1 inch headspace for low-acid foods, 1/2 inch headspace for acid foods, fruits and tomato. Remove the air bubbles by running a rubber scraper or nonmetal spatula between the food and the pickle jar. Wipe sealing edge of pickle jars with a clean, damp paper towel. Add lids and tighten screw bands.

The acidity of food influences processing. Foods are grouped as "acid" and "low-acid" for purposes of selecting the correct processing method. Acid protects against the growth of unwanted organisms, such as botulinum a/k/a botulism. Thus, heat treatments need not be as intense for foods in the "acid" group as opposed to foods in the "low-acid" group.

When preserving low acidic foods, such as tomatoes, the USDA recommends that acid should be added to lower the pH level. This can be done by adding 1 tablespoon of lemon juice or 1/4 teaspoon citric acid per pint of product.



For quarts, add 2 tablespoons of lemon juice or 1/2 teaspoon citric acid. This may be done by adding it directly to jars before filling.

Foods with a pH below 4.6 are classified as "acid," while foods with a pH between 4.6 and 7.0 are classified as "low-in-acid." It might be more appropriate to describe the latter group as "low-in-acid."

Foods in the "acid" group can be processed by the boiling water bath method.




Process pickle jars in a boiling water canner or use the low temperature pasteurization treatment.

If you decide to do extensive home pickling, it would be advisable to purchase a steam pressure canner or water bath canner. A steam pressure canner is basically a large pressure cooker which is used to process food/pickles under high temperature and pressure. It will destroy bacteria that can cause sickness and spoilage.

A Water bath canner is a deep kettle with a wire insert that holds your canning jars. It's used to preserve pickle and other foods high in acids , such as fruits and berries.



To process pickles in a boiling water canner, fill canner halfway with water and preheat to 180 F for hot packs or 140 F for raw packs. Load sealed jars into the canner rack [Jar rack] and lower with handles or load one jar at a time with a jar lifter onto rack in canner. Cover canner and turn heat to high. Add water if needed to a level of 1 inch above jars. When water boils vigorously, lower heat to maintain a gentle boil and process pickle jars for the time given in manufacturers instructions.  

To process using low-temperature pasteurization treatment, place pickle jars in a canner filled halfway with warm (120 F to 140 F) water. Add hot water to a level 1 inch above jars. Heat the water and maintain 180 F water temperature for 30 minutes. Use a candy or jelly thermometer to be certain that the water temperature is at least 180 F during the entire 30 minutes. Temperatures higher than 185 F may cause unnecessary softening of pickles. This treatment results in a better product texture but must be carefully managed to avoid possible spoilage of your pickles. Use only when recipe indicates.

After processing is completed, remove jars from canner with a jar lifter and place on a towel or rack. Do not retighten screw bands. Cool jars 12 to 24 hours and remove screw bands. Check lid seals. If the center of the lid is indented, the jar is sealed. Wash, dry, label and store sealed jars in a clean, cool, dark place. If the lid is unsealed, examine and replace jar if defective, use new lids, and reprocess as before. Wash screw bands and store separately. Pickles are best if used within a year but are safe as long as lids remain vacuum sealed.




Are Grandmother's Pickle Recipes Safe?  Col. University
Home Canning & Drying of Vegetables & Fruits 1919  Edition

Home Canning Equipment  Clemson University Extension

Blueberry Recipes

Carrot Recipes

Carrot Cake Recipes

Crock-pot Recipes

Eggplant Recipes

Home Made Ice Cream



Sun Dried Tomatoes

Jam, Jelly & Preserves

Pumpkin Recipes

Pie Recipes

Rhubarb Recipes

Soup Recipes

Strawberry Recipes