Extension
Date of this Version
1992
Abstract
Pickles and relishes are very popular as a condiment to serve with meals. They are easy to make; however, the steps are very important to follow to insure a safe product. Many vegetables can be pickled. Cucumbers and cabbage are the main vegetables that are pickled.
Two types of pickling methods can be used to make a variety of pickled products: fermented pickles and fresh-pack or quick pickles.
Comments
© 1992, The Board of Regents of the University of Nebraska on behalf of the University of Nebraska–Lincoln Extension. All rights reserved.