Mattingly "AI & Prompt Design: The Basics of Prompt Design"
Online demo vegetables pickles
1.
2. • Value the importance of
pickling procedure in food
preservation.
Objectives:
At the end of the lesson, students must be
able to:
• Perform vegetable pickling
procedures; and
• Define pickling;
3.
4.
5.
6. Flowchart in Making Vegetable
Pickles
1. Securing of raw materials
2.Preparing the raw materials
a. slicing
b. brining
c. blancing
3. Sterilizing
Pickling solution
4.Packaging/Labelling
7.
8. 2 cups sayote strips Pickling Solution:
1 pc. carrot, small 1 cup vinegar
2 pcs stringbeans 1cup sugar refined
½ pc. ampalaya Brine Solution:
½ pc red bell pepper 2 cups water
½ pc green bell pepper 1 cup salt
½ tbsp. garlic, chopped
1 onion, ring
½ Tbsp. ginger, minced
9.
10. 1. Wash vegetables thoroughly.
2. Slice sayote into strips and other vegetables into
desired size and shape.
3. Soak sayote strips into brine solution and after 10
mins. Wash, soak sayote and drain.
4. Prepare sweet and sour pickling solution by
boiling vinegar and until thick. (10-15 minutes.)
Then add to the vinegar syrup all the spices. Set
aside and cool.
5. In separate casserole, boil water then blanch the
carrots, string beans, bell pepper and ampalaya.
11. 6. Arrange the vegetables in a jar before pouring the
pickling solution
7. Pour pickling solution in mixed vegetables
8. Pack in a sterilized jar and exhaust air bubbles.
9. Seal and label
10. Store in a cool dry place.
