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Ziplock Pickled Vegetables

Ziplock Pickled Vegetables

Packing fresh ingredients on long trips can be difficult since most fruits and vegetables spoil quickly or are too heavy to carry. Preserve your perishables with ziplock pickling.  Pickling is a method of preservation by filling a vegetable with acidity, which discourages the growth of bacteria.


Trail pickling might sound like a wild idea, but Ziplock Pickling is a creative way to preserve vegetables in the backcountry.  If done in small batches using light vegetables, you can keep the weight of each pickled bag minimal.  The bags are easy to pack and will last for a week if stored properly.

How to pickle vegetables when hiking

Which vinegar to use when pickling

Use any type of vinegar with at least 5% acid.  Three of the most common pickling vinegars are:

  • White Wine Vinegar – mild, moderately tangy
  • Balsamic Vinegar – intense flavor, concentrated dark color
  • Apple Cider Vinegar – mellow, fruity flavor

For trail pickling we recommend Bragg’s Organic Apple Cider Vinegar because it contains vitamins C, E, A, B1, B2, B6, as well as beta-carotene and bioflavanoids. In addition to its excellent potassium supply, apple cider vinegar also contains trace minerals including calcium, magnesium, phosphorus, boron, – all important in the formation and maintenance of strong, dense bone structure.

Apple Cider Vinegar benefits

How to pickle vegetables in a bagApple cider vinegar (ACV) is a wildly popular tonic with many reported health benefits that could be beneficial when traveling in the backcountry.  After eating your preserved vegetables, mix the pickling juice with water or drink straight for a rehydrating trail elixir.

Want a fantastic recipe to pair with pickled vegetables? Check out our Ultralight Asian Peanut Noodles

Trail Pickling Recipe

To pickle on the trail all you need is water, vinegar, salt, sugar, 2 tight sealing bags, and your favorite fruits and vegetables.  At home or at a campsite combine ingredients (recipe listed below) into a bag and remove all air.  This is a very important step, because air causes bacteria growth.  Once you open the bag and expose the contents to the air the pickling process is over – you cannot re-seal the bag and keep preserving.  When the seal is broke eat all of the contents within a few hours.

Trail Pickled Slaw
Prep Time
10 mins

Pickled coleslaw made in a ziplock bag

Course: Side Dish
Cuisine: American
Servings: 1 serving
  • 1/4 bag Coleslaw Mix
  • 1/2 cup Apple Cider Vinegar
  • 1/2 cup Water
  • 1 tsp Kosher Salt
  • 1 tsp Sugar
  1. Mix vinegar, water, salt and sugar and pour into a Ziplock Bag

  2. Add coleslaw mix. Squeeze ALL air from the bag and tightly seal. Make sure that all pieces of the coleslaw mix are submerged in liquid to prevent bacteria growth. Tightly seal

  3. Double bag and tightly seal to prevent any leakage

  4. On the trail open the bags - use pickled slaw as a topping or eat plain for a refreshing treat.  Drink the pickling juice straight or mix with water.

Recipe Notes

Coleslaw mix can be found in the salad isle of most grocery stores.  



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