fermented food product - pickles

1. PICKLES
MADE BY: KOMAL MUDGAL (A)
ENROLL NO: A0989216015
SUBJECT:FOOD FERMENTATION
TECHNIQUES

2. 4 General Types
Fresh Pack
Fermented
Fruit Pickles
Relishes

3. Ingredients
product • water • salt • vinegar • sugar • spices

4. • Pickling variety
• 1 -2 inch cucumbers
for gherkins, 3 – 5
inch for dills
• Unwaxed
• Process within 24
hours of harvest
• Sort and wash well
• Trim 1/16 inch slice
from blossom end

5. Softened water is
best

6. • Pickling or canning salt
• Anti-caking materials can
make brine cloudy
• Do not alter amounts for
fermented products
• Concentrations can be
altered for quick pack
pickles
SALT

7. • 5% acidity
• White or cider
• No homemade
• Do not dilute or
decrease amount
VINEGAR

8. • White or brown
• Substitutes not
recommended
SUGAR

9. • Use fresh whole
spices
• Powdered spices
will cloud brine
• Tie loosely in
clean cheesecloth
bag
• Garlic and dill
SPICES

10. Firming Agents
Grape leaves
Alum
Lime (calcium hydroxide)
Pickle Crisp (calcium
chloride)

11. Equipment