Now that you’re eager to or have successfully made pickles from the recipes in my new cookbook, The Complete Guide to Pickling, where and how should you store them? I talk briefly about pickle storage in the book, but I have several more tricks and tools to share that will help you keep your pickled foods fresh and crisp.
As I mentioned in my post about pickling hacks earlier this month, you need two basic tools to make and store pickles: a container and a way to cover it. To ensure your pickles and their container stay clean and fresh, inside and out, choose nonreactive containers and lids: in other words, ones made of glass, stainless steel, food-grade plastic, or silicone.
Sure, you can cap your pickles with old metal mayonnaise lids or reuse tin-plated canning lids and rings—I did this, and recommended this repurposing, for years. But both will rust and break down over time as the acid in the pickle brine eats away at them, leaving an unattractive sticky mess around the jar threads, on your refrigerator shelves, and even potentially on the underside of the lid, where it can flake down into the food. Instead, I now save those old lids for dry storage and have switched to nonreactive options for high-acid foods.
Read more about storing pickles