There are 4 main types of pickles: fresh pack, fermented, fruit pickles, and relishes. The key ingredients for making pickles include cucumbers, water, salt, vinegar, sugar, and spices. Proper preparation of ingredients is important, such as using canning salt, 5% acidity vinegar, and fresh whole spices. Additional items like grape leaves, alum, lime, or Pickle Crisp can be used as firming agents. Special equipment may also be needed for making and storing different pickle varieties.

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