Pickled foods rely on added acid to lower the pH of the product to 4.6 or lower, which allows the food to be processed safely in a boiling water canner or steam canner.  Canning makes them shelf stable for long-term storage.  Pickles may also be stored in the refrigerator.

Selected Recipes

• Pickled Eggs NCHFP
• Bread-and-Butter Pickles NCHFP
• Fresh-Pack Dill Pickles NCHFP
• Pickled Carrots 2020
• Peach Salsa
• Bruschetta in a jar 2020
• Bread and Butter Pickled Jicama
• Vegetable Pickles
• Pickled Dill Okra
• Bread & Butter Zucchini Pickles
• Fig Pickles
• Relishes UGA

Handouts

• How Do I Pickle NCHFP
• Pickled Products UGA
• Boiling Water Bath Canning
• Low-Temperature Pasteurization NCHFP
• Steam Canning