Pickles are products prepared from clean, sound ingredients that may or may not have been previously subjected to fermentation and curing in a salt brine. The product is prepared and preserved through natural or controlled fermentation or by direct addition of vinegar to an equilibrated pH of 4.6 or below.
The equilibrated pH value must be maintained for the storage life of the product. The product may be further preserved by pasteurization or refrigeration. Pickled products may contain nutritive sweeteners, seasonings, flavorings, spices, and other permissible ingredients
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