All Current Publications
Document Type
Factsheet
Publisher
Utah State University Extension
Publication Date
8-1-2006
Abstract
Crispness is a hallmark of a good pickled vegetable. That crispness comes from the vegetable’s natural pectin--the same pectin that we extract from apples and citrus to make jams and jellies.
Recommended Citation
Nummer, Brian, "Getting Crisp Home Pickled Vegetables" (2006). All Current Publications. Paper 1126.
https://digitalcommons.usu.edu/extension_curall/1126
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