06/15/2026
Interested in pickling? Start with Extension! Pickle products are classified based on ingredients and method of preparation. There are four general classes.
1. Brined pickles, also called fermented pickles, go through a curing process of about 3 weeks. Dilled cucumbers and sauerkraut belong in this group. Other vegetables, such as green tomatoes, may also be cured in the same way as cucumbers.
Curing changes cucumber color from a bright green to an olive or yellow-green. The white interior of the fresh cucumber becomes uniformly translucent. A desirable flavor is developed during curing without being excessively sour, salty, or spicy.
Cucumber dills may be flavored with garlic, if desired. The skin of the pickle is tender and firm but not hard, rubbery, or shriveled. The inside is tender and firm, not soft or mushy.
Good sauerkraut (brined cabbage) has a pleasant tart, tangy flavor and is free from any off-flavors or off-odors. It is crisp and creamy-white. The texture is firm, and it has a bright appearance. The shreds are uniformly cut (about the thinness of a dime) and are free of large, coarse pieces of leaves or core.
2. Fresh-pack or quick-process pickles, such as crosscut cucumber slices and whole cucumber dills, sweet gherkins, and dilled green beans, are brined for several hours or overnight, then drained and combined with boiling hot vinegar, spices, and other seasonings. These are quick and easy to prepare.
They have a tart, pungent flavor. Seasonings can be selected to suit your preference. Fresh-pack whole cucumbers are olive green, crisp, tender, and firm.
3. Fruit pickles are usually prepared from whole fruits and simmered in spicy, sweet-sour syrup. They should be bright in color, uniformly sized, and tender and firm without being watery. Pears, peaches, and watermelon rind are prepared this way.
4. Relishes are prepared from fruits and vegetables that are chopped, seasoned, and then cooked to desired consistency. Clear, bright color and uniformity in size of pieces make an attractive product. Relishes include piccalilli, pepper-onion, tomato-apple chutney, tomato-pear chutney, horseradish, and corn relish.
Recipes and techniques can be found in our Complete Guide to Home Canning Extension publication: https://extension.msstate.edu/publications/the-complete-guide-home-canning