PICKLING

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 Fellow Webbers -- if you have an old root cellar or old food storage area I would really appreciate having a picture with some of the background. I realized last Summer that this is a part of food history being lost. Either send the photograph [ZoeAnn Holmes, Nutrition and Food Management, Oregon State Univesity, Corvallis, OR 97331] or digitized attached file [food@orst.edu]. Thanks for any help you can give me.

FREQUENTLY ASKED QUESTIONS to Top

Is the ratio of fresh produce to vinegar important in pickling?
What about alum in pickles?
Can I use homemade vinegar in pickling?
Can the amount of salt be reduced in pickling?
What type of salt is required for pickling?
How can I make unique pickled products?
What is the purpose of lime in pickles?
What is the effect of metals in pickling?
Why did the dill in my pickled cucumbers turn red?
Why did the garlic in my pickles turn blue-green?
Can I use salt substitutes when making pickles?
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Updated: Wednesday, October 31, 2007.

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