Reference Guide for Pickling Vegetables at Home
Below are 22 of the most commonly pickled vegetables. We have included a guide on each vegetable’s recommended pickling technique, cut type, and estimated brine times for perfect pickling results with Great Lakes Pickling Company’s easy-to-make pickling pouches. Quick pickles are also known as refrigerated pickles, which are done easily with pickling pouches.
Some vegetables note to leave in the brine longer than the standard three days to allow the brine to fully penetrate dense vegetables. You may choose to soften these dense and fibrous vegetables for quick/refrigerated pickling by blanching them in boiling, salted water. This will not only slightly tenderize them, but allow your brine to better penetrate and flavor your delicious pickled veggies.
| Vegetable | Best Pre-prep | Alternate Prep | Days in Brine |
|---|---|---|---|
| Asparagus | Cut into 6” in length and place in pouch with tips facing up. Use standard directions on pouch. | Blanch in lightly salted water for 5 minutes. Rinse in cold water, then add to pouch. | 4-5 |
| Beets | Cut into ¼” slices. Blanch for 10 minutes. Cool in blanched water and use water in pouch. | Cut into thin uncooked strips or julienne with a vegetable peeler, then add raw to pouch. | 6-7 |
| Bell Peppers | De-stem, de-seed, and cut into 1” x 4” strips. Use standard directions on pouch. | De-stem, de-seed, and cut into ½” cubes for giardiniera mix. Use standard directions on pouch. | 4-5 |
| Broccoli | Cut into 1” florets. Use standard directions on pouch. Floret buds will tend to disintegrate. | Use stems only. Use peeler to remove outer skin and slice in half lengthwise. | 3-4 |
| Brussels Sprouts | Peel the outer leaves, cut an X in the bottom core, then blanch for 5 minutes. | Trim off outer leaves, cut in half through core. Use standard directions on pouch. | 5-6 |
| Cabbage (Green or Red) | Core, cut in 4 wedges, then slice ¼” to ½” shreds. Use standard directions on pouch. | Core, cut into 1” cubes, and use standard directions on pouch. | 4-5 |
| Carrots | Cut into ½” diameter sticks. Blanch for 5 minutes. Cool in blanch water and use water in the pouch. | Cut into thin, uncooked strips or julienne with a vegetable peeler. Then, add raw to pouch. | 6-7 |
| Cauliflower | Cut into 1” floret. Blanch for 5 minutes. Cool in blanch water and use water in the pouch. | Cut into ½” florets for giardiniera mix. Use standard directions on pouch. | 6-7 |
| Celery | Peel off outer fibrous ribs. Cut to 6” in length and use standard directions on pouch. | Cut into ½” to 1” pieces for giardiniera mix. Use standard directions on pouch. | 6-7 |
| Chiles (Jalapeños, etc.) | Leave whole but cut in half lengthwise. Use standard directions on pouch. Seeds are optional. | Cut into ½” to 1” pieces for giardiniera mix. Use standard directions on pouch. | 4-5 |
| Corn | Strip kernels and blanch for 5 minutes. Cool in blanched water and use the water in the pouch. | Leave corn on the cob and cut into 1” disks. Blanch for 5 minutes and use the blanch water in the pouch. | 6-7 |
| Cucumbers / Pickles | Cut into quartered spears, 1” cubes, or ¼” pickle chips. Use standard directions. | If using WHOLE cukes, add 2 additional days to the estimated pickling time. | 3-4 |
| Fennel/Bulb | Trim off the stem and bottom, then cut into 1” x 4” strips. Use standard directions on pouch. | Cut into ½” cubes for giardiniera mix. Use standard directions on pouch. | 4-5 |
| Green Beans / Purple Beans / Waxed Beans | Trim off tips of each end of the bean and leave whole. Use standard directions on pouch. | Cut into ½” pieces for giardiniera mix. Use standard directions on pouch. | 4-5 |
| Okra | Leave whole or cut in half lengthwise and follow standard directions on pouch. | Cut into ½” pieces for giardiniera mix. Use standard directions on pouch. | 3-4 |
| Olives (Pitted) | Fresh olives should be “cured” in water for 7-10 days before pickling. See this article from Masterclass for more details. After “curing,” use standard directions on pouch, adding an additional ¼ cup olive oil to pouch. | 7-8 | |
| Onions (Spanish, White, Red) | Peel, core, and cut into ½” slices. Blanch for 5 minutes. Do not use blanch water in pouch. | Peel, core, cut in half, then ½” slices. Use standard directions on pouch. | 4-5 |
| Radish / Daikon | Use whole or cut into 1” pieces. Use standard directions on pouch. | Cut in half and use standard directions on pouch. | 5-6 |
| Rhubarb | Cut to 6” in length and use standard directions on pouch. | Cut to ½” pieces and use standard directions on pouch. | 5-6 |
| Tomatoes (Cherry, Grape, Green) | Leave whole. Use standard directions on pouch. | Cut in half lengthwise. Use standard directions on pouch. | 5-6 |
| Turnips | Cut into ½” diameter sticks. Blanch for 5 minutes. Cool in blanch water and use water in the pouch. | Cut into thin, uncooked strips or julienne with a vegetable peeler. Then, add raw to pouch. | 6-7 |
| Zucchini / Yellow Squash | Cut into 5” quartered spears, 1” chunks, or ¼” pickle chips. Use standard directions on pouch. | Cut into ½” to 1” pieces for giardiniera mix. Use standard directions on pouch. | 3-4 |
