How to Pickle (and Can!) Your Garden Veggies for Long-Lasting Flavor

Jul 25

One of my favorite ways to make the most of a garden harvest? Pickling! Whether you're swimming in cucumbers, overflowing with green beans, or just pulled a big batch of radishes, this simple method helps preserve the freshness so you can enjoy your homegrown goodness for months.

Today, I’m sharing a super easy pickling recipe that works with all kinds of veggies—and if you want to take it a step further, I’ll show you how to can them for long-term storage!

🫙 Simple Pickling Brine Recipe

This is my go-to brine. It’s quick to make, tastes great, and pairs perfectly with a variety of homegrown veggies.

🧂 Ingredients:

1 cup water 💧
1 cup vinegar (white or apple cider both work well) 🫧
2 tablespoons sugar 🍧
1 tablespoon salt 🧂

🧪 Instructions:

Make the Brine
Combine water, vinegar, sugar, and salt in a saucepan. Bring to a boil and stir until the salt dissolves. Remove from heat and let it cool.
Prep Your Jars
While the brine cools, get your clean mason jars ready. I like to add:
- A few whole peppercorns
- One clove of garlic (optional, but it adds a great kick!)
Pack the Veggies
Wash and trim your veggies. Pack them tightly into the jars—whole, sliced, or speared depending on what you’re using.
Add the Brine
Once the brine has cooled, pour it over the veggies until completely covered. If anything floats, just push it down gently with a spoon or use a fermentation weight.

🥒 Making Classic Cucumber Pickles?

If you’re going for that true pickle flavor, you’ll want to toss in a few extra ingredients:

1/2 teaspoon mustard seed per pint jar
A few sprigs of fresh dill or 1/2 teaspoon dried dill seed

These additions give cucumber pickles that familiar tangy, herby punch we all love. You can use this with whole cucumbers, spears, or chips—just don’t forget the garlic!

🥫 Want to Can Them?

If you want your pickles to last longer than a few weeks in the fridge, water bath canning is the way to go. It’s easier than you might think!

Canning Instructions:

Wipe the rims of your filled jars and seal them with lids and rings.
Place jars in a boiling water bath canner (or a large pot with a rack), making sure they’re covered by at least 1 inch of water.
Bring to a full rolling boil, then set your timer for 20 minutes.
Once done, turn off the heat and let the jars sit in the hot water for 5 minutes.
Carefully remove and place on a towel. Let cool for 12–24 hours.
Check the seals—if the lids don’t flex when pressed, they’re good to store.

📦 Store in a cool, dark place, and your pickled veggies will last for months. Once opened, just keep them in the fridge.

🌶 What I Like to Pickle

This method works great for just about anything I pull from the garden. Some of my personal favorites:

Peperoncino (poke a few holes in each pepper so the brine soaks in)
Cucumbers (perfect for classic spears or sandwich chips)
Carrots (especially good with a little heat)
Radishes (adds a bold punch)
Green beans (snappy and satisfying)
Cauliflower (great in mixed veggie jars)

Don’t be afraid to experiment with combinations—your garden is your pantry!

🌱 Keep Growing, Keep Preserving

Pickling is one of the easiest ways to extend your harvest and add homegrown flavor to your meals year-round. It’s a great weekend project and a satisfying way to use up surplus produce.

What’s your favorite thing to pickle? Drop it in the comments—I’d love to hear what you’re trying! 👇

If you found this helpful, like, follow, and share to help more folks keep growing and preserving their own food.