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Ec92-443 Let's Preserve: Fermented And Pickled Foods, Julie A. Albrecht
Ec92-443 Let's Preserve: Fermented And Pickled Foods, Julie A. Albrecht
University of Nebraska-Lincoln Extension: Historical Materials
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.