August 2010: Your Kitchen
According to the Ball Blue Book 1974 edition, there are four general classes of pickle—brined, fresh-pack, relishes, and fruit pickles. Fruit pickles often consist of whole fruits (pears, peaches, and watermelon rind, for instance) that are simmered in a spiced, sweetened syrup and stored in the same. Relishes are chopped, seasoned, and cooked vegetables […]