How to Pickle Like a Pro (And Make Brandon’s Amazing Bread and Butter Pickles)

Photo credit: Logan Walker

If your garden harvest is coming on, your fridge is overflowing, and you need something to do with all that abundance before it goes bad, we’ve got the answer. This week, we want to show you how to pickle like a pro. And, as a bonus, we’ll get you started with the recipe for Chef Brandon’s Bread and Butter Pickles, which Chef Ron Crafts calls “the best I ever tasted.”

What is Pickling?

Pickling refers to either of two different methods for prolonging the shelf life of food. One method of pickling involves fermenting food in a brine solution. The other method is to simply immerse food in vinegar. Either way, the food will last much longer, and it will gain some strong, rich, complex flavors.

Briefly, in fermentation pickling, the salty brine creates the perfect conditions for lactic acid bacteria (LAB) which are naturally present on fruits and vegetables. The LAB eat the sugars in the food and convert them into lactic acid, which turns the whole solution strongly acidic. That acidity kills all the microorganisms (including the LAB), thus preventing spoilage and also giving the fermented food a sour flavor.

Vinegar pickling, on the other hand, does not involve any fermentation. Instead, the acetic acid that’s already in the vinegar acts as the preservative, resulting in a quicker pickling process and adding a sharp, tangy flavor to the pickled foods.

A Short History of Pickling

Long before modern refrigeration, humans figured out that salt, vinegar, and fermentation could prevent food spoilage. The fermentation method of pickling originated in China over 7.000 years ago, while vinegar pickling appeared around 2,400 BCE in Mesopotamia. Both methods gave people the ability to preserve food through lean seasons, long journeys, and harsh winters. The tremendous advantage that pickling gave to civilizations made it arguably one of the most important discoveries of the ancient world.

A popular legend holds that the Egyptian queen Cleopatra credited pickled foods for her health and legendary beauty. While the historical support for that particular legend isn’t very strong, it is well-documented that the ancient Greeks and Romans relied on pickled foods to support their armies on long campaigns.

Centuries later, during the Age of Exploration, pickled foods were essential to feed ships’ crews and to prevent scurvy on long sea voyages. Columbus brought pickled cucumbers to feed his crew on his trips to the New World, and after he first arrived here, he ordered that cucumbers be planted for his return journey. (Ironically, if he had actually landed in India as he believed, he wouldn’t have had to plant cucumbers, since India is where cucumbers originated.)

Fun Fact: Amerigo Vespucci, the man for whom America was named, was a merchant who supplied Columbus on his journeys. So, technically, America was named after a pickle provider!

Today, pickling is an iconic part of nearly every country’s cuisine. Think about it. Can you even imagine Korean food without kimchi? Or Germany cuisine without sauerkraut? The Scandinavian countries are known for pickled herring and other fish, while Eastern Europeans have their pickled beets, garlic, tomatoes, mushrooms, celery root, pig ears, and more. Italians love giardiniera, and the Spanish serve all sorts of pickled veggies in tapas. Across the Middle East, brined olives, turnips and other veggies add brightness and flavor to rich stews and grilled meats. India’s achaar takes pickling into the realm of spice artistry, transforming mangoes, limes, and chilies into flavor bombs. In the U.K, every bar or fish and chip shop seems to have the ubiquitous jar of pickled eggs on the counter. Any respectable Mexican taqueria has escabeche, those irresistible pickled jalapeños and carrots. Mustard pickles are a cultural icon in parts of Canada, and Japan….well, the Japanese have learned to pickle practically anything and make it delicious.

Pickling in the U.S.

In some parts of the United States, the term “pickles” means one thing: pickled cucumbers. But in reality, pickled foods of many kinds play an important role in the cuisines of different regions all over the U.S. For example, the American South is famous for pickled okra, watermelon rinds, and pig’s feet. European immigrants who moved to the Midwest brought pickled cabbage slaws, eggs, ham hocks, and bread-and-butter pickles. New Englanders boast pickled fiddlehead ferns and green tomatoes, and New York delis have made an art form of their sandwich pickle varieties. The Southwest and West Coast have adopted the pickled peppers and other veggies from Mexican cuisine. Hawaiians pickle mangos, pineapples, plums, mysore peaches, seaweed, prawns, and other seafood. In each American sub-culture, pickling has become a symbol of regional heritage, comfort food, and flavor.

The West—and Utah in particular—has a peculiar relationship to pickling. On the one hand, pickling food for preservation is part of our pioneer heritage. You’ll find Utahns pickling and canning vegetables from their own gardens to this day. On the other hand, the modern Utah palate skews heavily toward sweet foods (witness the enormous popularity of our soda shops, ice cream shops, and cookie bakeries). Other tastes like sour, bitter, spicy, or umami are often overlooked or even avoided in Utah cuisine. Pickled foods represent exciting possibilities for learning to enjoy and appreciate the full palate.

Photo credit: Angela Howard

What Are the Best Foods to Pickle?

Practically any food can be pickled, but the best choices can hold up to brine, vinegar, or fermentation without turning into mush.

• Vegetables: cucumbers, cabbage, beets, onions, peppers, carrots, radishes, cauliflower, green beans, okra, garlic cloves, asparagus, turnips
• Fruits: watermelon rinds, apples, peaches, plums, mangoes. lemons (as in Moroccan cuisine), cherries, grapes, pineapples
• Proteins & Other Foods: eggs, fish, sausages, shrimp, oysters, clams, nuts, pig’s feet, pig’s ears, tofu, green coffee beans, tea leaves, mushrooms
• Herbs & Extras: Almost any fresh herb can be pickled on its own or included in brine for flavor. Dill, mustard seeds, garlic, bay leaves, peppercorns, ginger, cinnamon, and cloves are favorites for pickling.

Basically, if it’s firm enough to hold its shape and has flavors that complement sour/salty notes, it probably can be pickled.

Pro Tip: Ryan loves pickled peaches on salad with mozzarella, burrata, or something else creamy.

Photo credit: Logan Waker

Are Pickled Foods Healthy?

They may not give you the legendary beauty of Cleopatra, but pickled foods can be very good for you, depending on how they are made, stored, and consumed.

Potential Health Benefits

Besides keeping food fresh for longer and retaining its nutrients, pickling also preserves the antioxidants in foods like beets, red cabbage, and peppers. Naturally fermented pickles (like kimchi, sauerkraut, and some cucumber pickles) contain beneficial probiotic bacteria that can support gut health and digestion.

Pickle juice is high in sodium and sometimes potassium, which is why athletes sometimes drink it to help with cramps.

Possible Health Drawbacks

Pickled products, especially commercial pickles, tend to have high salt content, and too much sodium can increase blood pressure or strain the heart. Some pickled foods are also high in sugar content. Therefore, it’s important not to overdo it with your pickle consumption, despite how scrumptious those cornichons may taste.

Of course, pickled foods are also highly acidic, so that can cause reflux or stomach irritation for certain people. And, as with any food that’s stored for extended periods before being consumed, you need to follow safe preparation and storage procedures.

What Are Refrigerator Pickles?

Refrigerator pickles (also called quick pickles) are made in a fast, easy method for preserving and flavoring vegetables or other foods. The process involves steeping fruits or vegetables in a hot brine of vinegar, water, and salt, letting them cool, and then sticking them in the fridge. Unlike fermentation pickling, which can take days or weeks, quick pickling can be done in about an hour, though you’ll get the best flavor if you let your quick pickles marinate longer.

How Do I Do Fermentation Pickling?

To make foods like kimchi and sourkraut, you’ll need to use fermatation pickling (also called lacto-fermentation), a very different process from quick pickling.

Equipment: To conduct fermentation pickling, you’ll need a container that’s made of glass, ceramic, or food-grade plastic, but not a reactive metal like aluminum. You’ll also need a weight to hold the vegetables down, completely submerged in the brine. Any clean, nonreactive object of the right size will do. Your lid will need to have some way for a tiny bit of gas to escape during fermentation. Otherwise, pressure can build up and explode.

Ingredients:

• Filtered or boiled water.
• Fresh fruits or vegetables like unwaxed cucumbers, cauliflower, peppers, carrots, or green beans.
• Non-iodized salt such as canning, pickling, or sea salt.
• Flavoring agents such as fresh garlic, dill, mustard seeds, peppercorns, or chili flakes.
• Tannin-rich leaves (grape, oak, or bay leaf) to keep pickles crunchy.

Instructions:

1. Wash the foods thoroughly with clean water, but do not peel or overscrub them. You’ll need the natural bacteria on their skin to begin the fermentation. However, for cucumbers you should slice off and discard the ends.
2. Make the brine with a ratio of 1 to 3 tablespoons of non-iodized salt per 4 cups of filtered or boiled water. You can go with a slightly higher salt concentration if (a) you plan to let your food ferment for a long time, (b) you’re pickling tough, firm veggies like carrots, or (c) you prefer a saltier tasate in your final product. Stir until the salt is completely dissolved. You can heat the water if that helps to dissolve the salt, but let the brine cool back down before you add it to your food.
3. To your clean jar/container, add any flavorings called for by your pickling recipe (e.g. dill, garlic, mustard seeds, cilantro, or thyme). Add your washed fruits or vegetables, packing them tightly and leaving at least an inch of space below the rim.
4. Pour the cooled brine over the food. Place your fermentation weight on top of the food to keep it completely submerged in the brine. Any food exposed to air can grow mold and ruin the whole batch.
5. Close the container. The food will create gas as it ferments, so make sure it has a way to escape without building up too much pressure. Leave the lid a little bit loose, and “burp” the container daily by opening it for a moment to release pressure.
6. Allow the food to ferment in a dark, cool place. (Do not place it in the fridge, as refrigeration at this stage would just delay the fermentation process.) You’ll know the fermentation is happening if you see the solution turning cloudy and bubbles being released. Taste test your product after a few days. When you’ve reached the level of flavor and sourness you like, move the container to your fridge.

What Vinegar Should I Use to Pickle?

The best advice for choosing a pickling vinegar is generally to follow the recipe, if you have one. Otherwise, use one that has at least 5% acetic acid, since a vinegar that’s less acidic may not sufficiently kill off any bacteria. (That disqualifies salad vinegars and some rice wine vinegars for anything other than quick pickles.) Beyond that, practically any kind of vinegar—white wine, red wine, white distilled, apple cider, sherry, champagne, or balsamic—can work.

Distilled white vinegar is a go-to for many recipes, partly for its crisp, simple flavor and partly because it is clear, so it doesn’t change the color of the food you want to pickle. But for refrigerator pickles, consider white balsamic or white wine vinegar, which are a little sweeter and have less bite.

What Salt Should I Use to Pickle?

Ideally, use canning and pickling salt, which is pure sodium chloride and does not have additives that would change the taste or color of your pickled food. Do not use table salt or any other iodized salt. Sea salts or kosher salts may be okay as long as they don’t have additives. Pink salt may not dissolve entirely in your brine, and it may slightly discolor your food.

How Long Do Pickled Foods Last?

Quick pickles generally last 2-3 months if you keep them in the fridge sealed and completely submerged in the vinegar. After that, they start to lose their texture and flavor.

Fermented pickles typically last 4-6 months after they finish fermenting and are moved to the fridge. Their flavor keeps developing and growing more sour over time.

Pickled foods can last a year or more if, in addition to pickling, you also can then with proper canning techniques.

What Can I Use Pickled Products For?

What’s to be done with all this pickled goodness from your garden or the veggie compartment of your fridge? We’re glad you asked! Pickled foods have more good uses than you can shake a carrot stick at.

• Brines in Sauces – Use pickle juice in salad dressings, potato salad, deviled eggs, or even marinades.
• Balance in Stews – Add chopped pickles or kraut to stews or potato dishes to brighten heavy flavors.
• Meat Companion – A little acidity cuts through fatty cuts like pork belly, duck, or brisket.
• Sandwiches & Burgers – Classic dill slices, pickled onions, or pickled jalapeños add crunch and tang.
• Tacos & Wraps – Quick-pickled red onions or radishes cut through rich meats like pork carnitas or beef barbacoa.
• Salads & Grain Bowls – Toss in pickled beets, cucumbers, or carrots for flavor pops.
• Charcuterie & Cheese Boards – Cornichons, pickled okra, or pickled cherries pair beautifully with cheeses and cured meats.
• Appetizer Garnish – Pickled vegetables brighten fried foods (tempura, croquettes, fried chicken).
• Cocktail Garnishes – Think martinis with cocktail onions, Bloody Marys with pickled beans or asparagus.
• Egg Dishes – Pickled peppers or kimchi with scrambled eggs or omelets.
• Avocado Toast – Layer with pickled radishes or onions for tang.
• Bagels & Lox – Add pickled cucumbers or onions alongside smoked salmon.
• Korean – Kimchi with rice, barbecue, or soups.
• German/Eastern European – Sauerkraut with sausages, pierogi, or roasted meats.
• Indian – Mango or lime pickle as a condiment with curries.
• Mexican – Escabeche (pickled carrots, jalapeños, onions) alongside tacos or tortas.

Does Culinary Crafts Have a Favorite Thing to Pickle?

Yes, we do!

Red onions are so delicious, versatile, and easy to pickle that they are something we constantly have on hand at Culinary Crafts. They are super-simple way to kick up the flavor of so many dishes: sandwiches, salads, hummus, grilled chicken, tacos, burgers, pulled pork, eggs, chili, stew, hot dogs, fish, and more!

Do You Have Any Other Pro Tips for Pickling?

Here are a few pickling tips from our pros at Culinary Crafts:

• Add spices whole, not ground. That will give you a clearer brine, and do a better job of balancing the release of flavor.
• Slice your produce evenly so they all pickle at the same rate.
• For crisp cucumbers, use small, firm varieties and trim off the blossom end (the opposite end from the vine).
• Experiment with vinegar types like apple cider, rice vinegar, and red wine. They each bring a unique flavor profile.

What Are Bread and Butter Pickles?

Bread and butter pickles are a type of sweet pickle, but they have a distinctive flavor that balances sweet against tangy and savory. Other sweet pickles generally taste significantly sweeter than bread and butter pickles.

The reason they are called bread and butter pickles is not certain, but one popular explanation is that during the Great Depression, people ate sandwiches with nothing but bread and butter and pickles that were cheap and easy to make. Another possible origin story is that during that same time period, a couple in Illinois began making these pickles and trading them for basic bread and butter.

Bread and butter pickles are usually sliced into thin rounds, called chips, that work very well on sandwiches, burgers, BBQ sandwiches, and cold-cut subs. They pair especially well with salty, fatty meats.

Pickling at Culinary Crafts

When Chef Brandon took over as our Culinary Director here at Culinary Crafts, he already had extensive experience in the kitchen and pantry. As you might imagine for a catering company of our size, we often buy our produce in bulk, which means we have a lot of left-overs. Rather than letting them go to waste, Brandon started pickling a lot of those left-overs and then working them into our menus and staff lunches.

And now, as promised, we present our own Chef Brandon’s recipe for bread and butter pickles.

Chef Brandon’s Bread and Butter Pickles

Ingredients

• 12 English cucumbers, sliced
• 4 yellow onions, sliced
• 2 medium green peppers, diced
• 3 tsp garlic, chopped
• ½ cup kosher salt
• 6 cups apple cider vinegar
• 10 cups sugar
• 4 Tbsp mustard seed
• 3 tsp celery seed
• 1 tsp cloves, whole
• 2 Tbsp turmeric, ground

Instructions

1. In a large bowl, mix together cucumbers, onions, bell peppers, garlic, and salt. Let rest for about 2 hours, stirring occasionally.
2. In a saucepan, mix cider vinegar, sugar, mustard seed, celery seed, cloves, and turmeric. Bring to a boil, then turn off heat.
3. Drain off any liquid from the cucumber mixture that has been drawn out by the salt. Squeeze lightly to remove excess liquid.
4. Place cucumber mixture into container and add your hot vinegar mixture. Close container and allow it to cool. (Do not put hot items into your fridge; they will raise the temperature and promote spoilage of your other foods.) Allow to sit for 2-3 days before serving.

To have Chef Brandon or any of our other private chefs show you how to master the art of pickling, contact us at 801-225-6575. We’ll come work our magic in your home, or we can share the joy of pickling at your next event.

Eat well!