From chapter 11 of the book
Pickling FAQs
The questions every pickler asks sooner or later, usually while staring at a jar.
Last updated: 10 October 2026
How long should I wait before eating my pickles?
It depends on the recipe. Quick pickles can be ready in 24 hours, but most pickles benefit from at least a week of sitting to allow the flavours to develop fully.
Can I reuse pickle brine?
It’s not recommended to reuse pickle brine for canning due to potential contamination and dilution of vinegar. However, you can use leftover brine for marinating tofu or vegetables, or adding to salad dressings.
What is the shelf life of homemade pickles?
Properly canned pickles can last up to a year when stored in a cool, dark place. Once opened, they should be refrigerated and consumed within 1-2 months.
Why did my pickles float?
Floating pickles can occur if they are not packed tightly enough in the jar. Ensure you pack vegetables firmly, leaving appropriate headspace.
Can I use any type of vinegar for pickling?
While white vinegar is commonly used, you can experiment with apple cider vinegar, rice vinegar, and others. Just check the label: the vinegar must be at least 5% acidity for safe preservation (rice vinegar is often only 4-4.5%, so use it for fridge pickles or blend it with a stronger vinegar).
What should I do if I find mould in my pickles?
If you find mould in your pickles, it’s best to discard the entire jar. Mould can indicate contamination and potential spoilage.
Something gone wrong in the jar?
Mushy pickles, cloudy brine and off-flavours all get the full troubleshooting treatment in chapter 11 of The Joys of Home Pickling!.