Welcome to the Art of Pickling Learning Hub
Congratulations on taking the next step in your pickling journey! Whether you’re dreaming of crisp dill pickles, tangy pickled vegetables, or sweet and savory chutneys, you’ve come to the right place. Pickling is one of the oldest and most rewarding methods of food preservation, transforming fresh seasonal produce into flavorful pantry staples that can be enjoyed year-round.
In this free course, I’ll guide you beyond simply following recipes. You’ll discover the science behind successful pickling, learn why acidity matters, understand the difference between vinegar pickling and fermentation, and gain the confidence to safely preserve a wide variety of fruits and vegetables. From mastering brine ratios to choosing the right ingredients and processing methods, you’ll develop practical skills you can use for years to come.
We’ll finish by putting everything into practice as we prepare both a raw-pack pickled vegetable recipe and a hot-pack chutney from start to finish. By the end of this class, you’ll understand not only how to pickle—but why each step matters—so every jar you preserve is one you can proudly share around your table.
Before You Begin
- Start with Module 1 and complete each lesson in order.
- Download the companion resources as you progress through the course.
- Bookmark this page so you can easily return to your lessons anytime.
- Take your time—there’s no deadline. Learn at your own pace and revisit any lesson whenever you need a refresher.
Choose a Course Module:
Module 1 – Welcome & Course Introduction
Module 2 – Understanding The Science & Math of Pickling
Module 3 – Learn How to Raw Pack Pickling Recipes
Module 4 – Learn How to Hot Pack Pickling Recipes
Module 5 – The Top 5 Takeaways
Meet Your Instructor
Hi, I’m Diane Devereaux, The
My goal isn’t simply to teach recipes—it’s to help you understand the principles behind home food preservation so you can preserve with confidence for years to come.
I hope you enjoy this free class. When you’re ready to continue learning, be sure to explore the hundreds of recipes, educational articles, podcasts, cookbooks, and additional free resources available here on The
Thank you for allowing me to be part of your food preservation journey. I hope this class gives you the confidence to preserve more of the foods you love and inspires you to continue learning for years to come.
Happy
— Diane Devereaux, The