Abstract
Pickled products are fermented or acidified low-acid foods. Control of the pH, salt content, acidity, and other food preservation hurdles together with pasteurisation is essential to ensure a shelf-stable product. Pickled products have a distinctive flavour, which makes them very popular to accompany foods that may be considered bland. As a result of the fermentation and or acidification processes, as well as the heat treatment, pickled products can show texture or discolouration problems if their manufacture is not well controlled. This chapter covers some of the aspects to consider in producing a selection of pickled products.