Guide · Selling from home
Can I sell pickles & fermented foods from home in Illinois?
Yes, with limits — Illinois allows some pickles & fermented foods but prohibits others.
410 ILCS 625/4(b)(2)–(3): to sell a fermented or acidified food, the operator must submit a USDA- or extension-tested recipe, or a written food safety plan plus a pH test for each product category. Canned products must be processed in a boiling water bath in a Mason-style jar or glass container; uncanned ones must be kept at or below 41 degrees. Canned tomato products (e.g., salsa) need an exactly followed tested recipe or an annual commercial lab test ((b)(1.6)).
On Illinois's allowed list
- Fermented and acidified foods (e.g., pickles, kimchi, hot sauce) with a tested recipe or an approved food safety plan and pH test
410 ILCS 625/4 (Food Handling Regulation Enforcement Act, Sec. 4), subsec. (a), (b)(1.5)–(3), (12), (14) · Verified 2026-09-25
On Illinois's prohibited list
- Garlic in oil or oil infused with garlic, unless the garlic oil is acidified
- Cut leafy greens, unless dehydrated, acidified, or blanched and frozen
410 ILCS 625/4 (Food Handling Regulation Enforcement Act, Sec. 4), subsec. (b)(1.5) · Verified 2026-09-25
Status is derived from Illinois's official allowed and prohibited foods lists. Even when a food is allowed, you still must meet that state's permit, labeling, and sales-channel rules.
Read the full Illinois cottage food page or see the Pickles & Fermented Foods category across states.