Oregon lacks a specific “bouncing pickle” law like Connecticut’s quirky 1947 rule, where a dropped pickle must bounce to prove it’s not rotten. Instead, Oregon enforces strict food safety regulations on pickling to prevent botulism and contamination.
Pickling Regulations
Cold brine pickles—raw vegetables submerged in cool brine without heat treatment—are allowed indefinitely without refrigeration if properly covered, as they’re non-potentially hazardous. Hot brined (quick) pickles, however, become potentially hazardous after heating, requiring cooling to below 41°F, refrigeration, and a seven-day use-by date mark.
Commercial Requirements
Hermetically sealed or canned pickles demand a variance from the Oregon Health Authority, plus compliance with federal acidified food standards. Fermented non-vegetables like yogurt or meat require variances too; always wash produce and equipment thoroughly.
Other Oregon Food Oddities
Unverified claims circulate about bans on Sunday ice cream, but no active law confirms this—focus remains on sanitation rules. Home pickling for personal use is fine, but sales need licensed facilities or exemptions.
