{"id":214701,"date":"2025-06-26T09:04:38","date_gmt":"2025-06-26T13:04:38","guid":{"rendered":"https:\/\/gardenandgun.com\/?p=214701"},"modified":"2025-06-26T12:26:15","modified_gmt":"2025-06-26T16:26:15","slug":"how-to-pickle-just-about-anything","status":"publish","type":"post","link":"https:\/\/gardenandgun.com\/articles\/how-to-pickle-just-about-anything","title":{"rendered":"How to Pickle Just About Anything"},"content":{"rendered":"\n<p>In the kitchens at <a href=\"https:\/\/www.luminosaavl.com\/about\/\" target=\"_blank\" rel=\"noreferrer noopener\">Luminosa<\/a>, an Appalachia-meets-Italy restaurant inside Asheville\u2019s twenties-era Flat Iron Hotel, jars of vinegar and stacked tupperware containers of all things pickled and pickling tower nearly to the ceiling. Chef de cuisine Sean McMullen, the orchestrator of this madness, ticks off the contents: Ramp coins float in a purplish liquid, pink radish slices are lacto-fermenting in a salt brine, and the sliced-off tops of strawberries bob in what will soon be vinegar.<\/p>\n\n\n<!-- Promo shortcode start --><div id=\"nlf-1c\" class=\"gg-promo topic-distilled big\"><div class=\"grid\"><div class=\"title\">Get Our Bourbon Newsletter!<\/div><div class=\"left\"><img decoding=\"async\" src=\"https:\/\/gardenandgun.com\/wp-content\/uploads\/promos\/bourbon-newsletter-big.jpg\" alt=\"glass of bourbon with ice\"><\/div><div class=\"right\"><form id=\"nlf-1\" method=\"post\" class=\"form\" action=\"https:\/\/gardenandgun.com\/newsletters\/\"><input type=\"hidden\" name=\"gg_form_submit\" value=\"nlf-1\"><div class=\"dek\">Coming soon: Distilled, our newsletter about the South\u2019s favorite spirit.<\/div><div class=\"action two-items\"><div class=\"input-left\"><input type=\"text\" name=\"email\" class=\"email-input\" value=\"\" placeholder=\"you@example.com\"><input type=\"hidden\" name=\"group_id\" value=\"151240180\"><input type=\"hidden\" name=\"shortcode_form\" value=\"nlf-1\"><input type=\"hidden\" name=\"subscription_99416\" value=\"on\"><input type=\"hidden\" name=\"prev_page_id\" value=\"214701\"><\/div><div class=\"gform_footer\"><button class=\"g-recaptcha button button-primary after-email\" data-sitekey=\"6Lc-hRkaAAAAAI84hbB81Jl48pGievR_C_UgHdnY\" data-callback=\"on_submit_nlf_1\" data-action=\"submit\">Sign Up<\/button><script>function on_submit_nlf_1(token) {document.getElementById(\"nlf-1\").submit();}<\/script><\/div><\/div><div class=\"captcha-terms\"><p>This site is protected by reCAPTCHA and the Google <a href=\"https:\/\/policies.google.com\/privacy\" target=\"_blank\" rel=\"noopener noreferrer\">Privacy Policy<\/a> and <a href=\"https:\/\/policies.google.com\/terms\" target=\"_blank\" rel=\"noopener noreferrer\">Terms of Service<\/a> apply.<\/p><\/div><\/form><\/div><\/div><\/div><!-- Promo shortcode end -->\n\n\n\n<p>\u201cMy interest in pickling comes from growing up in a family that canned,\u201d McMullen says. \u201cWe always had to have our store of vegetables for the wintertime.\u201d He remembers dabbling in the practice with his grandmother while growing up in Hendersonville, North Carolina, but once he honed his chef chops, the interest really took off. \u201cSome people find it tedious or mundane, so I always kept up the pickling wherever I was working.\u201d<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"789\" height=\"1100\" src=\"https:\/\/gardenandgun.com\/wp-content\/uploads\/2025\/06\/Sean-McMullen_Luminosa_Cebulka-789x1100.jpg\" alt=\"A portrait of a man with a dark grey apron\" class=\"wp-image-214703\" srcset=\"https:\/\/gardenandgun.com\/wp-content\/uploads\/2025\/06\/Sean-McMullen_Luminosa_Cebulka-789x1100.jpg 789w, https:\/\/gardenandgun.com\/wp-content\/uploads\/2025\/06\/Sean-McMullen_Luminosa_Cebulka-215x300.jpg 215w, https:\/\/gardenandgun.com\/wp-content\/uploads\/2025\/06\/Sean-McMullen_Luminosa_Cebulka-768x1070.jpg 768w, https:\/\/gardenandgun.com\/wp-content\/uploads\/2025\/06\/Sean-McMullen_Luminosa_Cebulka-861x1200.jpg 861w\" sizes=\"auto, (max-width: 789px) 100vw, 789px\" \/><figcaption class=\"wp-element-caption\">Sean McMullen.<\/figcaption><figcaption class=\"image-credit\" style=\"text-align:right;\">photo: Andrew Cebulka <\/figcaption><div class=\"caption\">Sean McMullen.<\/div><\/figure>\n\n\n\n<p>At Luminosa, which opened in May 2024, pickling also plays into his and executive chef Graham House\u2019s sustainability ethos. \u201cMaking vinegars and making pickles helps you take what would typically be viewed as waste and turn it into another really interesting ingredient instead,\u201d McMullen says. Similarly, it allows them to keep spring or summer vegetables on the menu year-round in line with their commitment to local sourcing.<\/p>\n\n\n\n<p>Below, find assorted pickling tips gleaned from McMullen\u2019s years of mastering his craft\u2014and watch a highlight reel here.<br><\/p>\n\n\n\n<blockquote class=\"instagram-media\" data-instgrm-permalink=\"https:\/\/www.instagram.com\/reel\/DLXsWCIRjqt\/?utm_source=ig_embed&amp;utm_campaign=loading\" data-instgrm-version=\"14\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:540px; min-width:326px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\"><div style=\"padding:16px;\"> <a href=\"https:\/\/www.instagram.com\/reel\/DLXsWCIRjqt\/?utm_source=ig_embed&amp;utm_campaign=loading\" style=\" background:#FFFFFF; line-height:0; padding:0 0; text-align:center; text-decoration:none; width:100%;\" target=\"_blank\"> <div style=\" display: flex; 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font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:550; line-height:18px;\">View this post on Instagram<\/div><\/div><div style=\"padding: 12.5% 0;\"><\/div> <div style=\"display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;\"><div> <div style=\"background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);\"><\/div> <div style=\"background-color: #F4F4F4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;\"><\/div> <div style=\"background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);\"><\/div><\/div><div style=\"margin-left: 8px;\"> <div style=\" background-color: #F4F4F4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;\"><\/div> <div style=\" width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg)\"><\/div><\/div><div style=\"margin-left: auto;\"> <div style=\" width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);\"><\/div> <div style=\" background-color: #F4F4F4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);\"><\/div> <div style=\" width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);\"><\/div><\/div><\/div> <div style=\"display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;\"> <div style=\" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;\"><\/div> <div style=\" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;\"><\/div><\/div><\/a><p style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\"><a href=\"https:\/\/www.instagram.com\/reel\/DLXsWCIRjqt\/?utm_source=ig_embed&amp;utm_campaign=loading\" style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none;\" target=\"_blank\">A post shared by Garden &amp; Gun (@gardenandgun)<\/a><\/p><\/div><\/blockquote>\n<script async src=\"\/\/www.instagram.com\/embed.js\"><\/script>\n\n\n\n<p><br><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-there-are-two-main-ways-to-pickle-nbsp\"><strong>There are two main ways to pickle.&nbsp;<\/strong><\/h3>\n\n\n\n<p>There\u2019s the method most are familiar with\u2014also called quick pickling\u2014which relies on vinegar. \u201cThis is a normal pickling brine,\u201d McMullen says. \u201cI typically do a one and a half to one vinegar to water ratio.\u201d When pickling vegetables, he likes to liberally season them with salt beforehand and let that pull some of the moisture out, to help preserve their crispness. \u201cIt&#8217;s kind of \u2018choose your own adventure\u2019 as long as you have that base understanding of how much vinegar to water you need,\u201d he says. \u201cYou can build a pickling brine with any aromatics you want, like fresh peppers or chili flakes.\u201d Just be aware that quick-pickled veggies are not shelf-stable and should be stored in the fridge.&nbsp;<\/p>\n\n\n\n<p>Then there\u2019s something called lacto-fermentation. \u201cThis is just taking vegetables and adding salt to them,\u201d McMullen says. \u201cThe natural yeast that\u2019s on these vegetables starts the positive biome, and then they turn into pickles.\u201d Lacto-fermentation can be accomplished with a basic salt brine or by salting and vacuum-sealing the veggie, but because it can pose a health risk if done improperly, outfitting yourself with the proper know-how is essential (more on that below).&nbsp;<br><br><\/p><div id=\"div-gpt-ad-3535336\" class=\"ad-container in-line-ad mobile inContent\" data-ad-size-mapping=\"inContent\" data-ad-path=\"\/68000349\/in-between-modules\" data-ad-sizes=\"[ [336, 280], [300, 250], [300, 50] ]\" data-ad-channel=\"\" data-ad-type=\"In-between Modules\" data-page-terms=\"flagged\"><\/div>\n<div id=\"div-gpt-ad-2121021\" class=\"ad-container in-line-ad tablet inContent\" data-ad-size-mapping=\"inContent\" data-ad-path=\"\/68000349\/in-between-modules\" data-ad-sizes=\"[ [336, 280], [300, 250], [300, 50] ]\" data-ad-channel=\"\" data-ad-type=\"In-between Modules\" data-page-terms=\"flagged\"><\/div>\n<div id=\"div-gpt-ad-5911701\" class=\"ad-container in-line-ad desktop inContent\" data-ad-size-mapping=\"inContent\" data-ad-path=\"\/68000349\/in-between-modules\" data-ad-sizes=\"[ [336, 280], [300, 250], [300, 50] ]\" data-ad-channel=\"\" data-ad-type=\"In-between Modules\" data-page-terms=\"flagged\"><\/div>\n\n\n\n\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-you-can-make-your-own-vinegar-too-nbsp\"><strong>You can make your own vinegar, too.&nbsp;<\/strong><\/h3>\n\n\n\n<p>Making vinegar is not difficult, McMullen says. \u201cYou just need an <a href=\"https:\/\/www.amazon.com\/S-Shaped-Airlocks-Grommets-Set-Fermentation\/dp\/B09DZTRGL6\" target=\"_blank\" rel=\"noreferrer noopener\">airlock<\/a>, which is a system that lets gas escape from the jar.\u201d Then you need water, a splash of <a href=\"https:\/\/www.bragg.com\/products\/organic-apple-cider-vinegar?_gl=1%2Ajdfyh6%2A_up%2AMQ..%2A_gs%2AMQ..&amp;gbraid=0AAAAABbq5uLtrA-aGsRZurAfLxv4UNPWz&amp;gclid=CjwKCAjwmenCBhA4EiwAtVjzmnXxlnymz4gkjK43-buzI3wnoXXcifMNbx6niYtQFmoPdYf9xmjumRoCDhUQAvD_BwE\" target=\"_blank\" rel=\"noreferrer noopener\">Bragg apple cider vinegar<\/a> (which has an active \u201cmother\u201d bacterial colony in it), and whatever flavoring agents you want. McMullen uses discarded strawberry tops, foraged wisteria or black locust flowers, and blackberries, to name a few. The stronger you want the flavor of the vinegar to reflect that item, the more of it you should add. \u201cThen you just screw the lid on, put it away in a cool, dry place, and forget about it for a week or so,\u201d he says. \u201cAnd then you have vinegar.\u201d To harvest it, just strain out the particulate through a cheesecloth or a coffee filter.&nbsp;<br><br><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-whatever-you-re-pickling-make-sure-it-s-fresh-nbsp\"><strong>Whatever you\u2019re pickling, make sure it\u2019s fresh.&nbsp;<\/strong><\/h3>\n\n\n\n<p>Your pickle is only as good as its origin veggie. \u201cIf a vegetable has been sitting for a week, it\u2019s not going to have the texture you want,\u201d McMullen says. \u201cBut if it\u2019s straight out of the field, you\u2019re going to keep the integrity of the vegetable in its pickle form.\u201d So get pickling right away, and use high-quality ingredients at every step, like a good sea salt.&nbsp;&nbsp;<br><br><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-what-to-pickle\"><strong>What to pickle?<\/strong><\/h3>\n\n\n\n<p>Peruse the farmers\u2019 market and see what you get excited about, McMullen advises. He has pickled everything\u2014cucumbers, okra, bamboo, radishes, ramps, and anything else that catches his eye. And if you\u2019re making your own vinegar, your possibilities expand. \u201cWhat grows together, goes together,\u201d he says. \u201cI really like ramps in wisteria vinegar, because those are the first plants of spring.&nbsp;&nbsp;<br><br><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-pickles-make-everything-better-nbsp\"><strong>Pickles make everything better.&nbsp;<\/strong><\/h3>\n\n\n\n<p>McMullen\u2019s bounty pays off on Luminosa\u2019s food and drink menu: He serves a pickled bamboo vinaigrette over greens and sunflower seeds, places crunchy lacto-fermented radishes on the charcuterie board as a palate cleanser, and sends cocktail ramps to the bar to garnish the house Manhattan. Anywhere you need tang, crunch, a twist, or something plain old fun, a pickle belongs.&nbsp;<br><br><\/p>\n\n\n\n<p><\/p><div id=\"div-gpt-ad-3394830\" class=\"ad-container in-line-ad mobile inContent\" data-ad-size-mapping=\"inContent\" data-ad-path=\"\/68000349\/in-between-modules\" data-ad-sizes=\"[ [336, 280], [300, 250], [300, 50] ]\" data-ad-channel=\"\" data-ad-type=\"In-between Modules\" data-page-terms=\"flagged\"><\/div>\n<div id=\"div-gpt-ad-8825385\" class=\"ad-container in-line-ad tablet inContent\" data-ad-size-mapping=\"inContent\" data-ad-path=\"\/68000349\/in-between-modules\" data-ad-sizes=\"[ [336, 280], [300, 250], [300, 50] ]\" data-ad-channel=\"\" data-ad-type=\"In-between Modules\" data-page-terms=\"flagged\"><\/div>\n<div id=\"div-gpt-ad-4310926\" class=\"ad-container in-line-ad desktop inContent\" data-ad-size-mapping=\"inContent\" data-ad-path=\"\/68000349\/in-between-modules\" data-ad-sizes=\"[ [336, 280], [300, 250], [300, 50] ]\" data-ad-channel=\"\" data-ad-type=\"In-between Modules\" data-page-terms=\"flagged\"><\/div>\n\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-before-you-try-pickling-at-home-get-educated-nbsp\"><strong>Before you try pickling at home, get educated.&nbsp;<\/strong><\/h3>\n\n\n\n<p>Fermentation is not without health hazards, and for anyone new to the game, McMullen advises a serious self-education. <a href=\"https:\/\/bookshop.org\/a\/1939\/9798200067367\" target=\"_blank\" rel=\"noreferrer noopener\"><em>The Art of Fermentation<\/em><\/a> or <a href=\"https:\/\/bookshop.org\/a\/1939\/9781603586283\" target=\"_blank\" rel=\"noreferrer noopener\"><em>Wild Fermentation<\/em><\/a> by Sandor Katz\u2014aka the father of American fermentation\u2014are great places to start. \u201cJust read books about pickles and get a base knowledge\u2014and then get into it.\u201d<br><br><\/p>\n\n\n\n<p>Garden &amp; Gun<em>&nbsp;has an affiliate partnership with&nbsp;<\/em><a href=\"https:\/\/bookshop.org\/\" target=\"_blank\" rel=\"noreferrer noopener\"><em>bookshop.org<\/em><\/a><em>&nbsp;and may receive a portion of sales when a reader clicks to buy a book.<\/em><br><\/p>\n<\/p>","protected":false},"excerpt":{"rendered":"<p>Asheville chef Sean McMullen offers insight into the pickling life and shares how to make your own flavored vinegar (it\u2019s easier than you think) <\/p>\n","protected":false},"author":93,"featured_media":214702,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"apple_news_api_created_at":"2025-06-26T13:04:53Z","apple_news_api_id":"101e5afb-26ff-42b6-8aba-bcee3df59519","apple_news_api_modified_at":"2025-06-26T16:25:25Z","apple_news_api_revision":"AAAAAAAAAAAAAAAAAAAAAQ==","apple_news_api_share_url":"https:\/\/apple.news\/AEB5a-yb_QraKurzuPfWVGQ","apple_news_cover_media_provider":"image","apple_news_coverimage":0,"apple_news_coverimage_caption":"","apple_news_cover_video_id":0,"apple_news_cover_video_url":"","apple_news_cover_embedwebvideo_url":"","apple_news_is_hidden":"","apple_news_is_paid":"","apple_news_is_preview":"","apple_news_is_sponsored":"","apple_news_maturity_rating":"","apple_news_metadata":"\"\"","apple_news_pullquote":"","apple_news_pullquote_position":"","apple_news_slug":"","apple_news_sections":[],"apple_news_suppress_video_url":false,"apple_news_use_image_component":false,"footnotes":""},"categories":[1780],"tags":[29711,29936,30280],"authors":[29332],"issue":[],"recipe-type":[],"class_list":["post-214701","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-and-drink","tag-food-drink","tag-pickles","tag-whats-new","authors-lindsey-liles"],"acf":[],"apple_news_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.4 (Yoast SEO v25.4) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>How to Pickle Just About Anything &#8211; 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