Recipes & Cooking
Who doesn’t love pickles? Here’s how to avoid the most common mistakes when you’re making them at home.
In a pickle?
Taste of Home
Homemade pickles couldn’t be easier. A little prep work can yield you very tasty results. But if you’ve had a bad pickle—one that’s soggy, too vinegary, too sweet or too salty—you know it can be a total letdown. Let’s clear up some easy-to-make pickle mistakes to ensure every crunch tastes great. And if you haven’t tried pickling yet, check out our step-by-step guide.
Using table salt
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Ditch the salt shaker and opt for canning salt (also known as pickling salt) when prepping the brine. Unlike the standard variety, canning salt does not contain iodine or anti-caking additives—which can cause discoloration and cloudiness. Canning salt also has a finer texture which allows it to dissolve quickly. If you don’t have canning salt, you can use the same amount of kosher or sea salt.
Pickling everything together
While you can definitely pickle different veggies, if you pickle veggies in the same jar, the colors and flavors will bleed together. Additionally, different veggies need different amounts of time to ferment. Keep them separate for the tastiest outcome. Find out the common mistakes you make while cooking chicken, too.