PROBLEM TO BE SOLVED: To provide pickles of vegetables and/or fish egg, suppressed in surplus fermentation of lactic acid bacterium in the pickles of vegetables such as Chinese cabbage, cucumber and radish, and fish egg such as herring roe, suppressed in proliferation of various germs, retaining fresh flavor for a long period, and having good keeping.SOLUTION: A method for producing the pickles includes salt-pickling in nisin-containing salt, vegetables such as Chinese cabbage, cucumber and radish, and fish egg such as herring roe, washing the product in water followed by dehydrating, pickling the product in pickle paste such as salt, soy sauce, fermented soybean paste, sake lees, malted rice, mustard powder, rice bran, unrefined sake and vinegar, and preserving the product.
