This document specifies the requirements, test methods, inspection rules, signs, labels, packaging, transportation and storage requirements for pickled vegetables. This document applies to fresh vegetables as raw materials, with or without the addition of MSG, edible salt, white sugar, soy sauce, cyclamate, sodium saccharin, acesulfame potassium, aspartame (containing phenylalanine), sodium benzoate, sorbate Potassium acid, sodium dehydroacetate, citric acid, sodium metabisulfite, ethyl maltol, disodium edetate, sodium citrate, tartrazine, glacial acetic acid (glacial acetic acid), after pretreatment, brine pickling, seasoning, Pickled vegetables processed through filling, pasteurization, vacuum packaging and other processes.