Check out our variety of pickling supplies just below. If you don't see what you're looking for, please call our store as we likely have it in stock!
Pickling your own food can be both rewarding and fun! And once you learn, it's really one of the easiest things that you can do with produce.To start, below are some short explanations on the types of pickles that you can make and the particular processes that go along with them.
For Dills, Bread-and-Butter Pickles and Pickled Beets:
Fresh pack or quick process pickles are cured in a vinegar solution for multiple hours -- or are oftentimes immediately combined with spices, seasonings and hot vinegar.
For Dills and Sauerkraut:
To ferment vegetables, soak them in brine anywhere from four to six weeks. Throughout the time that they're in brine, the lactic acid bacteria that's naturally present on the surface of the veggies grows. The color of the veggies will most likely change to a an olive or yellowish-green color and the interior becomes translucent.
Pickled fruit includes whole or sliced fruit that has been simmered in a sweet, sour or spicy syrup. Examples of these include pickled golden raisins, fermented green strawberries, pickled Italian plums, pickled spiced cranberries, bourbon-pickled peaches, pickled yellow mango, pickled crabapples and spicy peaches.
These are cucumbers that are marinated for one day to one week in the fridge in a salt and spice brine. They're then stored in the refrigerator – no canning whatsoever is required.
Here's a list of the materials you'll need to get started:
One large pot (non-reactive if metal)
One canner – you can find our canners and cookers by clicking here.
You'll need to purchase jars and lids. We recommend wide mouth Ball, Kerr, LeParfait or Weck. You can take a look at our home canning jars by clicking here.
You'll also need large spoons and ladles and a canning jar lifter to pick up the hot jars – and a lid lifter.
Additionally, if you're curious about how to make pickles, read our recent blog post about how to make homemade pickles.