Extension, Cooperative
University of Nebraska-Lincoln Extension: Historical Materials
Accessibility Remediation
If you are unable to use this item in its current form due to accessibility barriers, you may request remediation through our remediation request form.
Date of this Version
1992
Document Type
Article
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.