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The Basics of Pickling

Appears in
The Art of Preserving
The Art of Preserving

By Lisa Atwood, Rebecca Courchesne and Rick Field

Published 2012

  • About
Preserving foods through pickling dates back more than four millennia. Over the centuries, it has emerged in numerous cultures around the world and taken a wide range of forms. The impetus to pickle came from a common goal: to preserve for future consumption.
Nowadays, the technique is still used to capture harvest’s bounty and ensure ample food for winter. But pickles are also made for the simple reason that they are delicious. Here are some guidelines for pickling at home, and the key elements involved.

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