2. Introduction
• Pickles are aromatic and spicy food accessary which stimulate the
sense of taste and act as appetizers. They add variety and
palatability in the meal and aid in digestion by stimulating the flow
of gastric juices. Pickles are prepared from fruits and vegetables
like cauliflower, carrot, radish, garlic, ginger, raw mango, amla,
onion, lemon, green chilies etc.
3. Definition
• Its is the process of preserving food by anaerobic
fermentation in brine to produce lactic acid, or marinating
and storing it in an acid solution, usually vinegar (acetic acid).
The resulting food is called a PICKLES.
4. History
• Pickling began 4000 years ago using cucumbers native to
India. It is called “ achar ” in northern India. This was
used as a way to preserve food for out-of-season use &
for long journey, especially by sea.
5. Pickle Etymology
• The term pickleis derived from the Dutch word pekel,
meaning brine. In the U.S. and Canada, the word pickle
alone almost always refers to a pickled cucumber.
6. Salient Features
• Brining or coming.
• Food salty or sour taste.
• pH less than 4.6
• Preserve perishable foods.
• Antimicrobial herbs and spices.
7. Types Of Pickles
1. Brined dill pickles
2. Fresh pack or quick-process pickles
3. Relishes
4. Fruit pickles
8. Pickling Equipment
• Utensils made of zinc, iron, brass, copper, or galvanized
metal should not be used.
• For fresh-pack pickling large container made of stainless
steel, glassware.
• For fermenting and brining, a crock or stone jar, an un
chipped enamel-lined pan, a glass jar, a bowl, used for small
quantities.
12. Pickles with salt content
• Fresh- pack pickles may be prepared safely with reduced
or no salt; they are acidified quickly with vinegar.
• Salt used in making brine pickles and fermented
sauerkraut. The function of salt in fermented foods is to
encourage the growth of desirable bacteria.
14. Key ingredients in pickling
• Salt – lactic acid, a preservative.
• Vinegar – Acts as a preservative due to the acidity of vinegar.
• Sugar – Sweetens taste; counteracts vinegar.
• Spices/herbs – Adds flavor.
• Water – Makes liquid portion of brine.
• Alum – Fermented pickle; does not improved firmness of quick-process
pickle
15. Problem in the preparation of pickles
• Shriveling – Shriveling occurs when vegetables like cucumber are placed directly in
a very strong solution of salt, sugar, or vinegar.
• Bitter taste – Its results when strong vinegar is used in pickling. This can also be
caused by cooking for long time with spices or by over spicing.
• Hollowness – It occurs due to lapse of too long period between pickling and
brining from too rapid fermentation.
• Softness & slipperiness – Soft pickles may result from exposure of pickles to air.
Vegetables should be completely covered with brine which permits the
development of undesirable micro-organism.
16. • Dark Pickles – Darkness of pickles may be caused by used of ground
spices, too much spices, iodized salt, overcooking, used of iron container . It
can also result from the growth of micro-organisms.
• Dull orfaded pickles – Pickles become dull or faded due to insufficient
curing or use of inferior quality food material.
• Formation of scum – When vegetables are placed in brine for curing, a
while scum is formed on the surface due to the growth of wild yeast. This
scum favours the growth of putrefactive bacteria which may cause the
vegetable to become soft and slippery. Addition of about 1 percent acetic
acid in brine prevents the development of scum.
• Cloudiness – Cloudiness results from use of inferior quality vinegar or by
chemical action between the vinegar and chemical impurities such as calcium,
magnesium and iron compounds present in salt or food itself.
17. General method of preparing pickles-
1-Pickling by salt-
Fruits and vegetables like raw mangoes, lemon , green chilies are preserved by
using this method. Procedure of preparing pickle is as follows:
• Wash fruits or vegetable and peel if desired.
• Cut the fruits or vegetables into pieces.
• Fill the pieces into jar.
• Sprinkles salt at the rate of 15-20 g per kilogram of fruit.
• Keep in the sun for about 4-5 days. Shake the contents in between.
• Add spices as desired.
• Mix well.
• Label the jar and store at room temperature.
18.
19. 2- Pickling by use of vinegar-
Mango, garlic, onion, cauliflower, green chilies, etc. are pickled by used of
vinegar. Care is taken that the final concentration of vinegar in finished pickle
is not less than 2 % in terms of acetic acid. Procedure as follows-
• Select mature fruit or vegetable.
• Wash well with water.
• Remove cores, seeds or other inedible portions.
• Cut into pieces.
• Blanch in water.
• Dry in shade for 2-3 hrs.
• Repeat same procedure as pickling by salt.
20.
21. 3-pickling with oil-
Alayerof oil the top of pickle prevents the entry of atmospheric oxygen into
the pickles and inhibits the growth of aerobic micro-organisms. Amixture of
spices and oil is prepared and vegetable pieces are added. This mixture is filled
into the jar and oil is poured on the top of it to cover up the mixture. Raw
mangoes, cauliflower, amla, turmeric, bitter gourd, garlic etc. are pickled using
this method.
• Select mature and fresh fruit or vegetable.
• Wash fruit or vegetable, wipe off and cut into pieces.
• Remove inedible portions like seeds, cores, kernels etc.
• Repeat all procedure as above.
22. Different types of Pickles-
1) Amla pickles
2) Green chili pickles
3) Raw mango pickles – a) Raw mango- Kabuli chana
pickles
4) Lemon pickles - a) Sweet lemon pickles
b)Salted lemon
