This collection of documents from University Extension offices nationwide provides information on and examples of pickling fruits and vegetables. Note that some documents only refer to using a boiling water canner (aka water bath canner), but you may also use an atmospheric steam canner to can high acid foods such as fruits, pickled products, as well as jams and jellies.
Research on food preservation is ongoing – recommendations may have changed since the release of some documents. Please refer to the National Center for Home Food Preservation for the most current recommendations.
Topics on this page:
Overview
- Complete Guide to Home Canning: Guide 6, Preparing and Canning Fermented Foods and Pickled Vegetables, United States Department of Agriculture, 2015
- Advice about Vinegar, Penn State University Extension, Articles, 2020
- How to Pickle, University of Missouri Extension
- Pickled Products, University of Georgia Extension, 2017
- Pickling & Fermenting, North Carolina State University Extension
Pickling
Cucumbers and Squash
- Cucumbers, Kansas State Research and Extension, MF 1184, 2015
- Homemade Pickles & Relishes, University of Wisconsin Extension Cooperative Extension, B2267, 2008
- Squash and Pumpkin, Penn State University Extension, Code EE0315, 2019
- Summer Squash, Oregon State University Extension Service, SP 50-447, 2013
Peppers
- Peppers, Penn State University Extension, Code UK128, 2019
- Making Pickled Peppers, Colorado State University Extension, Fact Sheet 9.314, 2012
Root Vegetables
- Root Vegetables - Beets, Carrots, Turnips, and Rutabagas, Penn State University Extension, Code EE0206, 2018
Others
- Pickling Asparagus, Washington State University Clark County Extension
- Beans, Kansas State Research and Extension, MF 1179, 2015
- Sweet Corn, Kansas State Research and Extension, MF 1183, 2015
- Preserving Mushrooms, Oregon State University Extension Service, SP 50-919, 2013
- Olives: Safe Methods for Home Pickling, University of California Agriculture and Natural Resources, Publication 8267, 2007
- Canning Relishes, University of Georgia Extension, 2015
- Colorful Pickles, UC Master Food Preservers, 2019
Proteins
- Pickled Eggs, Washington State University, EB1104, 2002
- Pickling Fish and Other Aquatic Foods for Home Use, Pacific Northwest Extension, PNW0183, 2009
- Spiced and Pickled Seafoods, Oregon State University Extension Service
Vinegars & Oils
- Flavored Vinegars, Clemson University Cooperative Extension, Fact Sheet HGIC 3470, 2019
- How to Safely Make Infused Oils, Penn State University Extension, Articles, 2019
- Making Garlic - and Herb - Infused Oils at Home, Pacific Northwest Extension, PNW 664, 2014
- Herbs and Vegetables in Oil, Oregon State University Extension Service, SP 50-701, 2015
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