Can I Preserve Herbs By Pickling Them?

“I’ve been growing a bunch of oregano and basil in my backyard garden, and now I’ve got way more than I can use! I usually dehydrate or freeze my herbs, but I’ve heard about pickling herbs as a way to preserve them. Can I actually pickle herbs like oregano and basil, and if so, how do you do it? Any tips would be helpful!” Thanks, Sarah, Austin, USA.

Pickling Herbs: A Tasty Spin on Herb Preservation!

Hey Sarah! I can totally relate to the sudden explosion of backyard herbs. Honestly, sometimes it feels like one minute you’re thinking, “Should I plant more oregano?” and the next, you’re swamped in a sea of basil leaves! So let me start by saying—yes, you can pickle herbs, and it’s actually a fun and unique way to preserve their flavor.

Pickling herbs is a bit different from those more common methods, like drying or freezing, but the result is delicious and gives your herbs a tangy twist. And it’s not just about preservation—pickled herbs can add an extra flavor punch to salads, sandwiches, and even marinades.

Why Choose Pickling for Herbs?

Okay, so why would you pickle your herbs when you’ve already got your trusty dehydrator or the freezer method (both of which work great, by the way)? Well, pickling brings some unique benefits:

• Tangy, Zesty Flavor: Pickling infuses herbs with vinegar, salt, and sometimes sugar, giving them a sharp, delicious zing that changes their flavor completely. Perfect for when you want a little something extra in your dish.
• Easy to access: Unlike frozen herbs, which need thawing, or dried herbs, which can lose flavor over time, pickled herbs are ready to use straight from the jar.
• Add Moisture: Pickled herbs are great in dishes where you need a bit of extra liquid or a flavor boost—plus, there’s no need to rehydrate them!
• Long Shelf Life: While they won’t last forever, pickled herbs can easily last a few months when stored in the fridge, giving you plenty of time to enjoy them.

Which Herbs Can You Pickle?

You asked about basil and oregano, Sarah, and both of those herbs work wonderfully when pickled! Actually, a whole variety of herbs can be pickled, turning them into instant flavor boosters.

Herbs That Are Great for Pickling:

• Basil: Adds a unique tang to Italian dishes or even in simple salads. The bold flavor holds up well in the pickling process.
• Oregano: Perfect for Mediterranean-style dishes and hearty stews. Pickling enhances its natural peppery bite.
• Thyme: A delicate herb, but pickling brings out its earthiness. It’s fantastic on roasted veggies.
• Dill: Dill is naturally associated with pickling (think of pickled cucumbers), and pickled dill sprigs can be used to amplify potato salads or fish dishes.
• Rosemary: Strong, aromatic rosemary becomes mellower when pickled, making it more versatile.
• Tarragon: This herb has a nice fusion of licorice and zest when pickled, ideal for dressings and chicken dishes.

The best part is that you can experiment. Sometimes I pickle a mixture of different herbs together, which gives a complex flavor that’s awesome for dressings and relishes!

What You’ll Need to Start Pickling Herbs

You probably have most of this stuff in your pantry, which makes pickling even more appealing! Here’s a short list of the basic ingredients and supplies you’ll need:

• Herbs: Obviously! Fresh herbs are best, so harvest them as close to pickling time as possible.
• Vinegar: White vinegar or apple cider vinegar work well. The vinegar is what will help preserve your herbs while also giving them that famous pickled flavor.
• Salt: Some recipes use salt for fermentation, but most modern pickling uses it for flavoring primarily. A good coarse salt works wonders.
• Water: Depending on the pickling liquid you’re using, you may need to dilute your vinegar with water.
• Sugar (Optional): Some folks love a slightly sweet pickle. This can cut the harsh acidity of the vinegar.
• Glass jars: Mason jars are great for this. Make sure they’ve been sterilized beforehand to keep things clean and prevent spoilage.
• Spices (Optional): Want to add a bit more zing? Throw in peppercorns, garlic, mustard seeds, or even chili flakes.

Once you’ve gathered your ingredients, you’re ready to dive into the process. Let’s get those herbs picked and preserved!

Step-by-Step: A Basic Herb Pickling Recipe

This is a basic recipe that you can easily adjust depending on how many herbs you want to pickle and how much flavor you want to punch into them. Feel free to tweak it with spices or sweeter notes depending on your preference.

Ingredients:

• 1 cup fresh herbs (think basil, oregano—whatever you’ve got overflowing in the garden!)
• 1 cup vinegar (white or apple cider)
• 1 cup water
• 1 tablespoon salt
• 1 tablespoon sugar (optional, to balance the vinegar)
• Optional spices (peppercorns, garlic, chili flakes, mustard seeds)
• Glass jar(s) with a good seal

Directions:

1. Prepare the herbs: Rinse your herbs under cold water to remove any dirt or bugs. Shake off excess water and pat dry with a clean towel. You might want to chop large herbs, like basil, into smaller, more easily manageable pieces.
2. Make the pickling solution: In a small pot, combine water, vinegar, salt, and sugar. Stir well and bring this mixture to a boil to make sure everything dissolves. Once it starts bubbling, remove it from heat and let it cool slightly.
3. Fill your jars: While the pickling liquid is cooling down, pack your herbs into the sterilized jar(s). If you’re adding spices, sprinkle them in now.
4. Pour in the liquid: Pour the warm pickling liquid over the herbs in the jar, making sure to cover them completely. If needed, use a clean utensil (like a chopstick) to press the herbs down so they’re fully submerged.
5. Seal and refrigerate: Now just put the lids on your jars and let them cool at room temperature for a bit before placing them in the fridge. After about 24 hours, the flavors really start to come alive.
6. Use within a few months: Your pickled herbs should keep in the fridge for up to 2-3 months. Make sure to always use clean utensils when taking herbs out, and they’ll stay fresh longer!

There you go, Sarah! You’ve just pickled your herbs and are well on your way to enjoying them in a whole new way!

Common Challenges When Pickling Herbs

Pickling herbs may seem super simple, but like anything, there can be a few bumps along the way. Let’s troubleshoot some common pickling issues to make sure your herbs come out perfect every time.

Herbs Lost Their Color

Bright herbs like basil or mint can turn an unflattering shade of brown once pickled. It doesn’t mean they’re bad, but it can be a bit off-putting visually. To help preserve their color:

• Blanch the herbs quickly (dip them in boiling water for about 10 seconds, then immediately into an ice bath).
• Make sure your pickling solution isn’t overly acidic. Diluting your vinegar with water can help prevent herb browning.

Herbs Are Mushy

No one wants a limp, soggy herb that falls apart. If your pickled herbs are too soft, here are a couple of possible reasons:

• You didn’t pack the herbs tightly enough in the jar, which is allowing them to float and lose their structure.
• The hot pickling liquid may have cooked them too much, so try letting your brine cool down before pouring it over the herbs.

Pickled Flavor Is Too Strong

Vinegar can have a sharp tang that overpowers the herbs, especially if you’re using stronger kinds like white vinegar. To mellow this out:

• Use a combination of vinegar and water to dilute the mixture a bit.
• Add a small amount of sugar to balance out the acidity without turning the mix too sweet.

Have a jar that came out too vinegar-heavy? Don’t toss it! Use those herbs in recipes that benefit from a bold flavor, like soups or braised meats.

What Dishes Are Best with Pickled Herbs?

Now that you’ve got jars of pickled herbs on hand, let’s talk about how to use them. No need to overthink this—just add them like you’d add regular herbs, but expect a bit of vinegary zing! Here are some ideas:

• Salads: Sprinkle some pickled oregano over a Greek-style salad or toss pickled basil into a caprese for an extra kick.
• Sandwiches: Pickled herbs are fantastic in wraps, paninis, or even just your plain ol’ lunchtime sandwich. They add moisture and flavor without making things messy.
• Scrambles and Omelettes: Stir them into your scrambled eggs or tuck them into an omelet for a herby punch that balances perfectly with cheese.
• Marinades: Pickled herbs give chicken and pork marinades an amazing kick.

Sometimes I just spoon a bit of the pickled herbs and brine directly onto roasted veggies for a quick pop of tangy flavor. No one ever complains!

Final Thoughts…

Sarah, thank you so much for sending in your question! Pickling herbs is not only a clever way to preserve your harvest, but it also adds a fun twist to everyday cooking. With your oregano and basil in good supply, I think you’re going to get hooked on this new method of preservation. They’ll be great on everything from sandwiches to soups—and who knows? You might even discover your favorite new flavor combo! Happy pickling!