Dairy, eggs, starchy vegetables, and soft fruits can spoil quickly or create unsafe conditions when pickled. Stick with tested recipes and USDA guidance to avoid food safety risks.
Pickling is a wonderful way to preserve seasonal produce and add a tangy punch to your pantry. But not every ingredient handles pickling well—some become mushy, others turn dangerous, and a few just taste plain odd.
Below, I’ll walk you through which foods to avoid and why, using both experience and USDA-backed recommendations.
🚫 Foods You Should Not Pickle (and What Could Go Wrong)
1. Dairy Products
Milk, cream, butter, and cheese are not safe to pickle at home. These high-protein, high-moisture foods create the perfect environment for bacterial growth.
- Why it goes wrong: Dairy doesn’t have the acidity or stability needed to be safely stored, even in vinegar.
- USDA says: Home canning or pickling dairy products is not recommended due to high spoilage risk and potential for botulism.
2. Eggs (Unless Using a Tested Recipe)
Yes, you can find pickled eggs at gas stations and grandma’s house, but unless you follow a tested, USDA-approved method, it isn’t safe to replicate at home.
- Why it goes wrong: Eggs are low-acid and very porous. If they aren’t fully acidified, they can allow Clostridium botulinum to grow.
- Safer option: Refrigerate pickled eggs and use within 3–4 months. Don’t store them at room temperature.
- Related: Shelf Life of Homemade Pickles | Fridge vs. Pantry
3. Starchy Vegetables (Like Potatoes)
Potatoes, sweet potatoes, and winter squash have too much starch to hold up well in a pickling solution.
- Why it goes wrong: Texture becomes unpleasant, and the acidity may not penetrate deeply enough for safe preservation.
- USDA guidance: These are not considered safe for home pickling unless processed as part of a tested mixed-vegetable recipe.
4. Avocados
As much as I love guacamole, avocados do not belong in the pickle jar.
- Why it goes wrong: The fat content causes the flesh to brown, turn mushy, and spoil rapidly—even in vinegar.
- Alternative: Use lime juice and salt for quick flavoring instead of trying to preserve them.
5. Bananas and Most Soft Fruits
Soft fruits like bananas, peaches, and melons can turn to mush when exposed to acidic brine.
- Why it goes wrong: Texture breakdown and unpredictable pH make them a risky pick for long-term storage.
- Exception: Some firm fruits like apples or underripe pears can be pickled successfully in quick-fridge recipes.
🧪 Follow Tested Recipes Only
When in doubt, follow a trusted, tested source like:
- The National Center for Home Food Preservation
- Ball’s Guide to Preserving
- Our full guide: How to Pickle Just About Anything (Safely and Deliciously)
🧂 Final Tip: Stick with Pickling Stars
When you’re just getting started, go with reliable vegetables like cucumbers, carrots, green beans, beets, and onions. These not only taste great pickled, but they also hold up well and have proven safety records when using approved brine ratios.
Need help with that brine? Here you go: What Is the Vinegar to Water Ratio for Pickling?
Bottom Line: If a food isn’t included in a trusted pickling recipe, there’s usually a good reason. Skip the guesswork and stick to safe, time-tested choices—your pantry and your stomach will thank you.
👉 For a complete beginner-friendly guide, check out How to Pickle Just About Anything (Safely and Deliciously).
Anne James—lovingly known as Jelly Grandma—is a professional canner, seasoned home cook, and lifelong preserver of traditional Southern skills. With over 55 years of hands-on experience in canning, gardening, cooking, and quilting, Anne brings generations of wisdom to every guide she writes.
Featured in both local media and by national brands like Hershey, Anne now shares her knowledge through PreservingSweetness.com and her YouTube channel, helping others rediscover the “old ways” of living well and making things from scratch.