Yes, you can process smoked pickles using a water bath canning method, but only if the recipe includes sufficient vinegar (acidity) to ensure food safety. Most pickle recipes are high-acid thanks to the vinegar, which makes them safe for water bath canning—as long as the vinegar-to-water ratio is 1:1 or stronger.

However, smoked pickles are a bit different. Smoking can affect the pH slightly, and because your recipe was designed for refrigerator pickling (quick pickles), it may not be tested for safe shelf-stable storage. To process them safely:

Make sure your brine has at least 50% vinegar (5% acidity).

Do not reduce the salt or vinegar.

Follow approved canning guidelines like those from the USDA or Ball.

Process in a boiling water bath for at least 10 minutes (adjust for altitude).

If you’re not 100% sure the recipe meets safe canning standards, it’s best to stick with refrigeration. For long-term storage, you might consider developing a version based on a tested dill or bread-and-butter pickle recipe and just adding the smoking step beforehand.

Smoked pickles typically last 2 to 3 months in the fridge if stored properly in an airtight jar with enough brine to cover the vegetables.

Here are a few tips to keep them fresh:

Always use clean utensils when handling them.

Keep the lid tightly sealed.

Make sure the pickles stay submerged in the brine.

If they start to smell off, lose their crunch completely, or grow mold, it’s time to toss them.

How long do these keep in the fridge?

Yep you add when into the jar when you put the pickles in 🙂