Objective To study the effect of process of making pickle on the residues.Method Cabbages were sprayed with fipronil according to manufacturer instruction and washed and pickle under control condition. The fipronil and its metabolites in pickle were extracted by acetonitrile, and the residues of the pickle were determined by gas chromatography.Results During making pickle, the contents of fipronil decreased from 1.61 to 0.25 mg/kg. The rate of decrease was 85%. MB 46136 was product of fipronil degradation.Conclusion During making pickle, the fipronil levels in pickle decreased significantly. Increases of lactobacillus and microzyme could be due to the degradation of fipronil during making pickle.