This collection highlights garden fresh produce that is pickled, packed in syrups or just in water and I’ve sorted them alphabetically (by vegetable or fruit item) so it will be easy to find what you’re looking for.

This handy reference sheet lists dozens of different tutorials and recipes for canning assorted fruits and vegetables. I’ve handpicked these from around the net and focused on featuring those that are for long term storage (though there are a small number that go straight to the refrigerator, these are noted).

If you’re more interested in jams, jellies and spreads, many have been already organized on other pages here (with some fruit butters and sauces referenced in the main alphabetical list below):

Note: As with all the tips and lists here on Tipnut, this page will be updated as I come across new goodies so you may want to bookmark this page for reference.

Freebie Alert: Label your freshly packed and sealed jars with these free printables.

*Some recipes are similar to each other but still included because of the tips, slight ingredient tweaks or quality of tutorial each has to offer. Have fun!

Apples:

Spiced Apples: Apples are grated (including peels), ingredients include sugar, Ceylon cinnamon, ground ginger, freshly grated nutmeg, ground cloves, Citric Acid. From Mrs. Wheelbarrow’s Kitchen.

Also see this list of applesauce recipes and this collection of apple butters.

Asparagus:

Herbed Pickled Asparagus: Yields 4 pints, ingredients include white wine vinegar, water, granulated sugar, pickling or Kosher salt, fresh oregano and fresh marjoram. From Small Measure.

Pickled Asparagus & Fiddleheads: Ingredients include thinly sliced onion, fresh asparagus, fresh fiddleheads, white wine vinegar, water, sugar, mustard seeds, coriander seeds, black peppercorns, whole allspice, dried chilies, pickling or Kosher salt. From Backyard Farms.

Pickled Asparagus With Lemon: Yields 6 – 12 oz jars. Ingredients include white vinegar, water, pickling salt, mustard seeds, peeled garlic cloves, sliced & seeded lemon. From My Pantry Shelf.

Pickling Asparagus: Made with asparagus spears, white wine vinegar, water, dill seed, chili flakes, sea salt, sliced shallot, sliced garlic and wild garlic flowers (optional). From Laundry Etc.

Pickled Asparagus: Yields 3 or 4 pint jars. Ingredients include distilled white or white wine vinegar (5% acidity), salt, slivered garlic, dill seed (optional), hot pepper flakes, whole allspice (optional), cumin seed (optional), coriander seed (optional). From The New York Times.

Pickled Asparagus: Yields approximately 2 pints, ingredients include thick asparagus tips (4″ long), rice vinegar (4% acidity), water, Kosher salt, sugar, pickling spice and peeled garlic cloves. From Piccante Dolce.

Spicy Pickled Asparagus: Yields 1 – 12 oz jar, ingredients include white vinegar, pickling salt, red pepper flakes, coriander seeds, mustard seeds, garlic cloves. From Sustainable Pantry.

Beets:

How To Pickle Beets: Packed with a hot brine made of apple cider vinegar, sugar, whole cloves, whole anise berries and cinnamon sticks. From The Bower Family Happenings.

Pickled Beets: Yields 4 pints. Made with small beets, cider vinegar, sugar, water, small whole onions (peeled), pickling salt, caraway seeds and mustard seeds. From Planet Green.

Pickled Beets: Made with cider vinegar, brown sugar and beet juice (cooking water). From Brooke’s Food Blog.

Red or Golden Pickled Beets: (for refrigeration) Makes 2 quarts. Ingredients include coriander seeds, yellow mustard seeds, dill seed, whole allspice, fenugreek seeds, whole cloves, crushed red pepper flakes, fresh bay leaves, white wine vinegar, dry white wine, sugar and coarse salt. From Martha Stewart.

Pickled Beets: Beets are cooked until fork tender then packed with a boiling sugar and vinegar mix. From Sense and Simplicity.

How To Make Pickled Beets: Beets are cooked, drained and skins are rubbed off before packing with brine (white vinegar, water, granulated sugar and pickling spice). From Playing In The Dirt.

Cabbage:

Traditional Method For Making Sauerkraut: {Plus Tips}: Can be canned, frozen or refrigerated. From Tipnut.

Turkish Fermented Cabbage: (refrigerate) Yields approximately 2 & 1/2 quarts. Ingredients include shredded white head cabbage, sea salt, minced garlic, minced ginger, aleppo pepper (or Korean, or Hungarian paprika & cayenne powder), sugar, water. From Tigress In A Pickle.

Carrots:

Vietnamese Carrot & Radish Pickle: Ingredients include white vinegar, filtered water, sugar, grated ginger, julienned carrots, julienned dense radish (daikon or watermelon), whole star anise. From Married…with Dinner.

Pickled Dill Carrots: Yields 5 pints, made with dill seeds, garlic cloves, water, vinegar and pickling salt. From Craving Greens.

Spicy Pickled Carrots: Yields 5 pints. Made with 4 lbs. of carrots, water, white vinegar (5% acidity), apple cider vinegar (5% acidity), kosher salt, garlic clovers, sliced jalapeno (1 slice per jar), brown mustard seeds, celery seeds, coriander seeds, allspice berries, ground allspice, turmeric. From Hitchhiking to Heaven.

Canning Carrots: Yields 7 pints. Ingredients include white vinegar, filtered water, pickling or canning salt, garlic cloves, fresh dill heads (or dried dill seeds), hot pepper flakes (optional) and 1-inch sticks of peeled carrots. From Local Kitchen.

Spicy Pickled Carrots: Made with fresh, peeled carrots, distilled white vinegar, water, sugar, canning salt, dill seed, garlic cloves and hot pepper flakes. From Well Preserved.

Pickled Carrots With Habanero: Yields 12 pints. Ingredients include 10 pounds of multi-colored carrots (cleaned and quartered), cider vinegar, water, salt, honey, coriander seeds, black pepper, sprigs of thyme and habanero slices. From Winebook Girl.

Cauliflower:

Pickled Cauliflower, Carrots & Red Bell Pepper: Yields approximately 3 pints, ingredients include coriander seeds, black or brown mustard seeds, cumin seeds, cider vinegar, crushed & peeled garlic, fresh ginger, yellow onion, sugar, Kosher salt, black peppercorns, ground turmeric, crushed red pepper flakes, cauliflower florets, sliced carrots and diced red bell pepper. From Fine Cooking.

Pickled Cauliflower: Makes 4 quarts, ingredients include coriander seeds, fennel seeds, mustard seeds, dried hot chilies, dried thyme, white vinegar, water and pickling or Kosher salt. From Hunter Angler Gardener Cook.

Pickled Cauliflower: Ingredients include coriander seeds, turmeric, cumin seeds, black mustard seeds, bay leaves, dried chile de arbols (split), carrot, red onion, white wine vinegar (at least 5% acidity), sugar and Kosher salt. From Saveur.

Cherries:

Preserved Cherries: Ingredients include pitted Bing cherries, water, salt, sugar, lemon juice, almond extract. Process in a water-bath canner for long term storage. From The Washington Post.

Cherries In Wine: Yields 4 pints, ingredients include red wine, sugar, orange juice, whole cloves, orange zest and pitted Bing cherries. From Orange County Register.

Pickled Sour Cherries: (refrigerate for up to one year) Ingredients include white vinegar, water, sugar, peppercorns, bay leaves, sour cherries. from David Lebovitz.

Pickled Cherries with 5 Spice Blend: (refrigerate) Yields 2 quarts, ingredients include sweet or sour cherries (stems and pits intact), cherry vinegar or red wine vinegar, sugar, salt, Szechuan peppercorns, cinnamon sticks, bay leaves, star anise, whole cloves and whole fennel seeds. From She Simmers.

Cucumbers:

Figs:

Fig Pickles: Yields about 8 pints. Ingredients include sugar, water, vinegar, cinnamon, whole allspice and whole cloves. From National Center for Home Food Preservation.

Green Beans: (Plus a couple for yellow or wax beans)

Hot Dilly Beans: Ingredients include cayenne pepper, whole garlic cloves, heads of dill, distilled vinegar, pickling or Kosher salt and water. From Lori’s Lipsmacking Goodness.

Lemon Spiced Bean Pickle: Makes 3 pints, ingredients include green beans (or a 50/50 mix of green and yellow beans), cider vinegar, water, pickling salt, granulated sugar, pickling spice, lemon rind. From Sidewalk Shoes.

Canning Green Beans: Pressure canning: tightly packed jars of fresh green beans are topped with salt then boiling water poured over to fill jars (cold pack method), sealed then processed in a pressure canner. From Krista’s Kitchen.

Lemon Rosemary Pickled Green Beans: Makes 6 half-pints, ingredients include water, white wine vinegar, kosher or pickling salt, sugar, garlic cloves, rosemary sprigs and strips of lemon zest. From The Washington Post.

Pickled Green Beans: Makes 10 pints, ingredients include crushed red pepper flakes, mustard seeds, dill seed, garlic cloves, vinegar, water and salt. From Homestead Revival.

Dilly Beans: Ingredients include trimmed green beans, cayenne pepper, dill seed, garlic cloves, white vinegar, water and pickling salt. From Food in Jars.

Yellow String Beans or Wax Beans:

Sweet & Sour Wax Beans: Makes 4 pints. Ingredients include 1-inch pieces of wax beans, white vinegar, sugar, celery seed, ground ginger, dried summer savory or basil, bay leaves. From The Crispy Cook.

Pickled Yellow Wax Beans: (single jar, store in refrigerator) Ingredients include garlic cloves, coriander seed, small hot chili, black peppercorns, bay leaf, white wine vinegar or apple cider vinegar, dry white wine, water, Kosher salt and sugar. From The Amateur Gourmet.

Onions:

Golden Crunchy Pickled Onions: Yields 12 pints. Onions are sliced into 1/4″ thick rings and packed with cloves, peppercorns, mustard seed and celery seed. Syrup ingredients include vinegar, water, sugar, salt, turmeric and cinnamon. From Foodie With Family.

Sweet Onion Pickles: Ingredients include thinly sliced red onions, apple cider vinegar, water, Kosher salt, sugar, white mustard seed, peppercorns and coriander seed, celery seed, caraway seed, cloves and a bay leaf. From Voodoo & Sauce.

Peaches:

Pears:

You’ll find recipes for Pear Butter here. See more recipe ideas for using up pears here.

Vanilla Pears: Ingredients include sugar, water, cinnamon sticks, whole vanilla beans and whole cloves. From Stitch and Boots.

Canned Pears With Star Anise: Ingredients include syrup (1:2 sugar, water), lemon juice and star anise. From Doris and Jilly Cook.

Spiced Canned Pears: Made with a bushel of firm, ripe pears, sugar, water, cinnamon sticks, ground cinnamon, freshly grated nutmeg, whole star anise. Makes about 14 quarts or 28 pints. From Straight from the Farm.

Belgian Pears: Pears are simmered several hours with white granulated sugar and white wine vinegar before packing in jars. From The Cottage Smallholder.

Canned In Vanilla Syrup: Yields 4 quarts, made with citric acid (or lemon juice), firm Bartlett pears, sugar, water, vanilla bean, peppercorns and brandy (optional). From Put Up or Shut Up.

Canned Pears: Gives tips for canning firm pears vs. ripe, soft pears. Made with lemon juice, medium syrup (water and sugar). From Mostly Foodstuffs.

Mulled In Red Wine: Yields 2 (32 ounce) jars. Granulated sugar, dry red wine, lemon juice, handful of cloves, cinnamon stick and star anise. From Creating Nirvana Today.

Peas:

Sugar Snap Pea Pickles: (refrigerate) Yields 1 pint, ingredients include distilled white vinegar, cold water, canning salt, turbinado or raw sugar, sliced garlic cloves, red pepper flakes, white peppercorns, mustard seeds, coriander seeds and sugar snap peas with strings removed. From eat.repeat.

Pressure Canning Peas: Fresh garden peas are shelled, packed in jars and topped with salt and boiling water. Processed in a pressure canner (basic instructions plus video tutorials). From Homestead Acres.

Peppers:

Savory Pickled Peppers: Ingredients include white vinegar, water, sugar, olive oil, diced onion, diced carrots, peppers, dried oregano, bay leaves. From The Kitchn.

Fire Roasted Peppers In Red Wine Vinegar: Yields 3 pints. Made with sweet peppers (first charred on a hot woodfire or beneath the broiler), red wine vinegar, water, sugar, non-iodized salt, whole garlic cloves and good olive oil. From Saving the Season.

Pickled Hot Cherry Peppers: Yields 2 quarts and 1 pint, ingredients include hot cherry peppers, garlic cloves, bay leaves, whole black peppercorns, white-wine vinegar, water, sugar and coarse salt. From Martha Stewart.

Pound of Pickled Peppers: Ingredients include both sweet and hot peppers (such as banana, fresno and jalapeno), an onion, cider vinegar, water, sugar, salt, bay leaf, coriander, cumin seeds, dried oregano, garlic cloves and black peppercorns. From Sippity Sup.

Plums:

Whole Plums In Honey Syrup: Made with honey, water, cinnamon sticks, a vanilla bean and star anise. From Food In Jars.

Canned In Syrup: Whole plums are packed in a medium syrup (2:1 water, sugar) and processed in a hot water bath. From Mostly Foodstuffs.

Also see this list of assorted recipes for using up plums.

Potatoes:

These must be pressure canned (for safety) and there’s not much variation in prepping (wash potatoes, cube, pack in jars, top with salt and hot water then process). Here are a couple tutorials to get you started:

How To Can Potatoes: From No Ordinary Homestead.

Canning Potatoes: From Becky’s Farm Life.

Pumpkin, Squash & Zucchini:

Chunky Zucchini Pickles: Yields 6 (500mL) jars. Ingredients include finely chopped onions, pickling or canning salt, granulated sugar, Clearjel (or cornstarch), dry mustard, ground ginger, ground turmeric, water, white vinegar, red bell pepper. From Putting Up With The Turnbulls.

Pattypan Pickles: Yields 2 pints. Made with pattypan squash or a mix of yellow & green zucchini, pickling salt, garlic cloves, fresh ginger, lemon zest, black peppercorns, coriander seeds, chile flakes, dried Thai pepper. Brine: water, white vinegar, cider vinegar, pickling salt and raw sugar. Processed in a boiling water bath. From Local Kitchen.

Canned Squash or Pumpkin: (pressure canning) Squash or pumpkin is cubed then blanched, packed in jars then topped with boiling water before processing. From Your Home Kitchen Garden.

Pumpkin Pickles: Made with lemon, sugar, cider vinegar, fresh ginger (peeled and finely chopped), cinnamon sticks, black peppercorns, salt, sugar pumpkin. From Reader’s Digest.

Radishes:

Radish Relish: (can be stored for up to one year) Ingredients include distilled white vinegar, sugar, Kosher salt, whole coriander, cumin seed, yellow mustard seed, shredded radishes (2 pounds), diced onion, a knob of ginger (peeled and grated), minced garlic cloves. From Baking with Lisa.

Pickled Radishes: (refrigerate) Yields 1 pint, ingredients include red wine vinegar, granulated sugar, water, salt, yellow mustard seed (or brown), dash of coriander, whole black peppercorns and a dried bay leaf. From Canning with Kids.

Tomatoes:

To remove skins, see this tip sheet: How To Skin Tomatoes: {Step By Step}