Produce that is correctly pickled or acidified may be safely canned using a boiling water bath or stored in the refrigerator.
Pickling and acidifying preserve produce by lowering the pH of the food to 4.60 or below. Research shows a pH of 4.60 or below helps to minimize food safety risks. This prevents any Clostridium botulinum spores that may be on the food from germinating into vegetative cells that produce the harmful toxin which causes botulism if eaten. The spores germinate into vegetative cells in low-acid and anaerobic environment, like inside a jar of produce that was not canned properly.
How to prepare pickled produce for canning
- Thoroughly wash all produce.
- Cut produce into uniform size pieces according to the recipe instructions.
- Dry brine the produce, if applicable per the recipe instructions. Dry brining involves coating the cut produce in pickling salt and holding the refrigerator for several hours. This removes water from inside the produce cell walls and can improve the crisp texture of the final product. Certain pickled cucumber recipes include this step.
- Prepare the pickling liquid.
- Follow the recipe instructions for hot or raw pack style.
- Fill the jars according to the headspace requirements.
Process the jars according to the canning guidelines and recipe instructions.
Key ingredients
Pickled and acidified produce will always contain produce, acid (i.e., vinegar), salt and water. These ingredients are needed to safely preserve the produce. They might also contain sugar, spices, herbs and firming agents.
For the most flavorful and crisp product, use produce that is in season.
Avoid using pieces that are damaged with cracks or holes, or have severe bruising, as these can be entry points for pathogens and lead to contamination. If making cucumber pickles, use cucumbers without a wax coating, as this can interfere with the acidification process. If pickling fruit, use slightly under-ripe fruit, which will be firmer, to make a higher-quality pickle. Irregularly shaped produce or trimmings can be used for making relishes and chutneys, as the produce will be diced into small pieces.
Make sure to always thoroughly wash produce before use.
There are three acidic ingredients commonly used when pickling or acidifying produce: vinegar, lemon juice and citric acid.
- Vinegar
- Lemon or lime juice. Lemon or lime juice can be used to make pickled fruits, chutneys and acidified tomato products. Both kinds of juice have a pH between 2.0 and 2.60. The pH of bottled lemon or lime juice is more consistent than freshly squeezed juice. Test the pH if using fresh squeezed lemon or lime juice.
- Citric acid. Commonly, citric acid is used to acidify tomato products because it does not alter the taste. When made into a solution following the manufacturer's instructions, the pH of citric acid is about 3.2.
There is no standard ratio for the amount of acidifying ingredient to the amount of produce. How much of the acidifying ingredient needed to lower the pH is impacted by:
Type of produce
Many fruits are naturally acidic and will require less of an acidifying component. When making pickled fruit or a chutney, the acidifying component is added more for flavor than for pH. Vegetables will require an acidifying component to lower the pH.
Cut size
Produce cut into smaller pieces may require less time for the equilibrium pH to be reached. Therefore, they may need less acid added.
Pack style
The hot pack style has been shown to speed up acidification. This is a good option for dense or starchy foods. Remember that adding too much vinegar can cause softening of the produce’s texture.
Salt does more than contributing to the flavor and texture of pickled produce. Salt is important in osmosis to balance the water concentrations.
During osmosis, water molecules move from an environment with more water and less salt to an environment with less water and more salt. As the water molecules move, other molecules, like acid (e.g. vinegar), move in the opposite direction to the water molecules. As water moves out of the produce, acid moves into the produce, lowering its pH.
Use pickling or canning salt without iodine or anti-caking agents. Other salts contain anti-caking materials that may make the brine dark and cloudy.
Water is needed to dissolve the ingredients like salt or sugar, and make enough of the pickling or acidifying liquid.
For example, if only vinegar were used as the liquid, the texture of the final product could become too soft and the taste too sour. The addition of water dilutes the pickling liquid enough to ensure a quality product but still be acidic enough.
Soft water is best compared to harder water. Hard water contains minerals that can cause cloudiness and impact the final texture of the pickled produce. If you have hard water, you can boil water for 15 minutes and then let it stand for 24 hours. During that time any minerals or sediment will fall to the bottom. Ladle out the water you need. Alternatively, you can use distilled water.
Sugar is added to pickled or acidified recipes to offset or balance the sourness or bitterness from the acidic ingredient.
In pickled and acidified foods, the addition of sugar is not a food safety step to lower the water activity, as it is used in making fruit spreads. It is solely for flavor. White and brown granulated sugar are commonly used. Honey can be used to substitute granulated sugar. Substitute 1 cup of granulated sugar with 3/4 cup plus 1 tablespoon of honey.
Spices and herbs may be added to pickled and acidified produce to enhance flavor or add heat.
Whole and fresh spices and herbs provide the best flavor. Dried varieties can cause color changes or cloud the pickling liquid. Sometimes the color change is desirable, such as the addition of turmeric in bread and butter pickles. When using spices and herbs, add directly to each jar to ensure even distribution.
Firming agents can be used to promote a crisp final product.
If the produce you use is in season and fresh, the addition of firming agents is unnecessary. Adding the correct amount of the acidic ingredient can also help pickles remain firm. There are no food safety concerns with the use of firming agents, but many people choose not to use them so their final product has as few ingredients as possible.
Common firming agents
- Pickling lime
- Alum
- Calcium chloride
- Grape leaves
Type of pickled and acidified produce
Many kinds of produce can be pickled or acidified, not just cucumbers.
Fresh-pack pickles
Sometimes called quick process pickles because they are not fermented. These pickles are processed (canned) and are shelf-stable. Be careful when reading recipes from certain sources; some recipes might use the term “quick pickled,” but these are not shelf-stable and are actually refrigerator pickles.
Brined or fermented pickles
Technically not pickled or acidified as an acid is not added or very little is added. Through the fermentation processes, good bacteria produce acid that lowers the pH of the produce.
Refrigerator pickles
These are not shelf-stable as they are not processed (canned). Making refrigerator pickles is a great option for produce that do not have research-based canning recipes.
Fruit pickles
Whole or cut fruit that is simmered in a sweet or spicy acidic solution. Depending on the recipe these might be processed (canned) or refrigerated.
Relishes and chutneys
Chopped produce that is seasoned and cooked in an acidic solution.
Acidified tomato products
The natural pH of tomatoes can vary depending on the variety, ripeness and growing conditions. It is recommended that all canned tomato products be acidified before canning to ensure the pH is 4.60 or below.
Food safety tips
Pots, utensils and jars
When selecting pots and utensils for use to prepare the pickling liquid and make the product, do not use copper, brass, iron or galvanized metal pots and utensils. The acidity in the pickling brine will negatively interact with these materials.
If you are preparing refrigerator pickles, sterilize jars before filling them with the prepared produce and pickling liquid. This is an important step to minimize the risk of cross-contamination from pathogens as the filled jars will not undergo a heat treatment like that during the canning process.
Can I reuse pickling brine?
According to the National Center for Home Preservation, you can save and reuse pickling brine (vinegar, salt, sugar, water solution) if it was not combined with the vegetables you are pickling. But do not reuse brine mixed with vegetables. The vegetables soak up the vinegar solution, making them acidic while making the pickling solution less acidic. For safety's sake, do not use leftover brine that previously held vegetables for another recipe. Remember, fresh is always best.
Reviewed in 2026