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, Pickling, Vinegars & Oils

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
• Analyzing Pickle Recipes, Oregon State University Extension Service, SP 50-464, 2014
• Pickle Basics, Clemson University Cooperative Extension, Fact Sheet HGIC 3100, 2012
• How to Pickle, University of Missouri Extension
• Making Pickles, Colorado State University Extension, Fact Sheet 9.304, 2011
• Making Pickled Products, North Dakota State University Extension Service, FN 189, 2019
• Vegetables, Kansas State Research and Extension, MF 1181, 2015
• Pickling Vegetables, Pacific Northwest Extension, PNW 355, 2015
• Pickled Products, University of Georgia Extension, 2017
• Pickling & Fermenting, North Carolina State University Extension

Pickling

Cucumbers and Squash

• Crispy Pickles, Penn State University Extension, Articles, 2019
• Cucumbers, Kansas State Research and Extension, MF 1184, 2015
• Canning: Pickles, Iowa State University Extension and Outreach, PM 1368, 2014
• Canning Pickles and Sauerkraut, Montana State University Extension, MT200902HR, 2017
• Homemade Pickles & Relishes, University of Wisconsin Extension Cooperative Extension, B2267, 2008
• Quick Process Pickles, Penn State University Extension, Code 123, 2019
• Pickles and Relishes: Problems and Solutions, Oregon State University Extension Service, SP 50-744, 2017
• Low Salt Pickles, Oregon State University Extension Service, SP 50-533, 2013
• Squash and Pumpkin, Penn State University Extension, Code EE0315, 2019
• Summer Squash, Oregon State University Extension Service, SP 50-447, 2013
• Summer Squash, Utah State University Cooperative Extension, Publication FN/Harvest/2007-01pr, 2010
• Zucchini, Utah State University Cooperative Extension, Publication FFN/Harvest/2007-02pr, 2010

Peppers

• Peppers, Penn State University Extension, Code UK128, 2019
• Peppers, Kansas State Research and Extension, MF 1186, 2015
• Hot Peppers - Preserving the Heat!, Penn State University Extension, Articles, 2019
• Making Pickled Peppers, Colorado State University Extension, Fact Sheet 9.314, 2012
• Preserving Those Colorful Garden Peppers, Penn State University Extension, Articles, 2018

Root Vegetables

• Red Beets, Penn State University Extension, Articles, 2019
• 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
• Herb Infused Oils, Clemson University Cooperative Extension, Fact Sheet HGIC 3471, 2017
• Making Garlic - and Herb - Infused Oils at Home, Pacific Northwest Extension, PNW 664, 2014 

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