Publisher's Synopsis
Excerpt from Effect of Household Processing and Storage on Quality of Pickled Vegetables and Fruits
Work was carried out on four general classes of pickled vegetables and fruits: Fermented or brined pickles, fresh-pack pickles, relishes, and fruit pickles. Fermented pickles were dilled cucumbers and sauerkraut. The fresh-pack pickles were dilled cucumber slices, sweet gherkin cucumbers, and dilled green beans. Relishes were corn, horseradish, pepper-onion, piccalilli, tomato apple chutney, and tomato-pear chutney. Fruit pickles were peach and pear.
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