Pickled Slugs

I've tried these both on their own and in multiple dishes. I'm still not used to the texture and enjoy them the most when thinly sliced in soups. Like many pickled foods, these are simple to make. Today I'll be going over a basic brine recipe.
— A snippet of Essie Prixo's food blog.
    This preserved food is a staple for many cave and swamp dwelling folk. It serves as both a flavorful snack and a common addition to many dishes. Even though slugs are readily available, many people still like to preserve them just in case.    



Step One

Clean and prepare the slugs. Any species and any size will work. If they are too large for the jar, cut them to size. The eye stalks can be left attached if preferred. Once ready, place them into clean jars.    

Step Two

Pour the water, vinegar, salt, and sugar into a pan and mix to dissolve. Turn the heat on high and let the liquid come to a boil.    

Step Three

Using a metal funnel, pour the brine into the jars to cover the slugs. Screw the lids on tightly and give the jar several shakes. Once finished, let them set at room temperature before moving to a fridge or other storage area. The pickling process takes as fast as 24hrs, but the longer the slugs brine, the better flavor they will have.  

  This is a basic and universal pickle brine. The liquid ratios can be adjusted to work with any batch size. Different cultures and regions use variations based on their tastes. Other spices and seasonings can be added to the brine.
Preserved Food
25 CP per jar


  • Slugs, amount varies
  • 1 Cup Water
  • 1 Cup Vinegar
  • 1/3 Cup Sugar
  • 1 Tbsp Salt
  • Used In

  • Snoodle Soup
  • Slug Shooter

  • Cover image: by Krzysiek


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