A jar is only the beginning

Pickle recipes

Make a jar, turn a few pickles into lunch, or put a pot of soup on the hob. Find your next dish below.

Pickles & ferments

6 recipes

Whole fermented dill cucumbers with dill and garlic in a bowl of brine.

Pickles & ferments

Fermented dill pickles

A complete four-pound batch of fermented dill cucumbers, with temperature, weighting, inspection and refrigerator-storage instructions.

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Cucumber slices in a glass jar with pickling liquid, garlic and spices

Pickles & ferments

One-jar refrigerator dill pickles

A first pickling project, with the beginner questions answered.

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Fine pink pickled red-onion slices in a clear jar.

Pickles & ferments

Quick pickled red onions

Thin red-onion slices in a simple rice-vinegar pickle, ready after two hours in the fridge and useful for sandwiches and bowls.

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Orange carrot sticks and fresh dill in two jars of clear refrigerator-pickle brine.

Pickles & ferments

Refrigerator pickled carrots with dill

Two pint jars of crisp carrot sticks with dill, using FoodHero’s complete refrigerator-pickle formula and storage instructions.

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Whole green pickled jalapeños in a clear jar of vinegar marinade.

Pickles & ferments

Refrigerator pickled jalapeños

Whole jalapeños in a high-vinegar refrigerator marinade, following Colorado State Extension’s long-maturing pepper method.

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Thin pickled radish rounds in a jar with mustard seeds and a bay leaf.

Pickles & ferments

Sweet refrigerator pickled radishes

Thin radish slices in a sweet vinegar pickle with mustard seed and bay, following UC Master Food Preserver refrigerator instructions.

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A note before saving leftovers

Keep perishable food at 4°C/40°F or colder. Refrigerate promptly in shallow containers. Discard food left out longer than two hours, or one hour above 32°C/90°F. USDA explains safe leftover handling.

Follow the storage instructions on the recipe and the pickle jar you used. Adding pickles to a salad or dinner does not preserve the finished dish. Refrigerator pickles, fermentation and shelf-stable canning are different methods: choose the method before making the jar.