This document provides instructions for making a mixed vegetable pickle at home, including a list of ingredients and step-by-step instructions. It describes how to chop the vegetables and dry them, make a seasoning mixture, combine all the ingredients and mix well. The pickle may appear dry at first but will become semi-solid within a few days. Sensory tests by 5 panelists rated the appearance, taste, texture, aroma and overall acceptability on a 9-point hedonic scale. The cost to make 500g of the mixed vegetable pickle is estimated to be around 180 rupees.

1. POST HARVEST TECHNOLOGY AND VALUE ADDITION
FOT-441
ASSIGNMENT-3
TOPIC NAME: PREPARATION OF MIXED VEG PICKLEAT
HOME
SUBMITTED TO: SUBMITTED BY:
DR. MEHNAZA MANZOOR PRAKASH SINGH
REG. NO. 11807648

2. INTRODUCTION
Pickles are products prepared from clean, sound ingredients that may or may not have been
previously subjected to fermentation and curing in a salt brine. The product is prepared and
preserved through natural or controlled fermentation or by direct addition of vinegar to an
equilibrated pH of 4.6 or below. The equilibrated pH value must be maintained for the
storage life of the product. The product may be further preserved
by pasteurisation or refrigeration. Pickled products may contain nutritive sweeteners,
seasonings, flavourings, spices, and other permissible ingredients. The term pickle in the
United States and Canada refers to pickled cucumbers, but in the rest of the world can mean
any product made from pickled foodstuff.
The preserving of vegetables, meat, and fish by salt and acid was one of the principal means
of conserving food before the advent of canning and the introduction of mechanical
refrigeration. In fact, it was about the only way there was of preserving food except by
dehydration. It is still a common method of preserving these foods. pickle vegetables such as
cabbage and cucumbers, and certain types of pickled meat and fish have always been popular
because they have a distinctive flavour that fills a certain need when bland food is eaten.
Fermentation—it is the preservation of fruits and vegetables that work by allowing benign
microbes to flourish in fruit and vegetables while suppressing spoilage- and disease-causing
microbes. Plants are the natural home of some of these benign microbes that, when active, act
upon the plants readily metabolized sugars. In turn, these produce a variety of antimicrobial
substances among which are lactic and other acids, alcohol, and carbon dioxide.
Unfermented pickles—there are a multitude of fruit and vegetables that are pickled by the
direct addition of acid rather than by fermentation as described above. In these circumstances,
the simplest and most often used acids are wine and/or vinegar. As with fermentation, the
acidity inhibits the growth of spoilage microbes, it is also quicker and allows more control
over salt content and by extension—texture.
INGREDIENTS
 1/2 cup cauliflower, florets
 1/2 cup carrots, cubes
 1 cup fresh mango, cubes
 2 lemons, cubes
 3 tablespoons lemon juice
 2 tablespoons green chilies, not so hot variety, cut in 1inch pieces
 1/4 teaspoon turmeric powder
 2 tablespoons red chili powder
 1 tablespoon vinegar
 1/2 teaspoon fenugreek powder
 1 tablespoon mustard powder
 2 tablespoons oil, for the seasoning

3.  1 tablespoon mustard seeds, for the seasoning
 a few curry leaves, for the seasoning
 2 dry red chilies, broken, for the seasoning
 2 tablespoons salt, or to taste
INSTRUCTIONS
1. Keep the chopped vegetables ready. Pat dry them so that there is no moisture. Set
aside.
2. Heat the oil in a pan. Add mustard seeds. Let them crackle. Throw in the broken red
chilies and curry leaves. Mix well. Turn off the heat. Set aside.
3. Add mixed vegetables to a bowl. Add all dry spices, salt, vinegar, and lemon juice.
Add the seasoning you have prepared.
4. Mix it well. Your mixed vegetable pickle is ready.
5. At this point, the pickle may appear a bit dry.
6. After 1 or 2 days, the oil starts floating on the top, and the pickle becomes wet. Check
for taste.
7. If needed, add salt or red chili powder. Mix it again.
8. After 3 days, store it in a refrigerator.
9. Whenever you want to serve the pickle, take it out from the refrigerator. After use,
return it to the fridge.
10. You can make an instant pickle whenever you want and use it for up to 1 month.
11. Enjoy eating snacks and meals with mouth watering instant mixed vegetable pickle.
Useful Tips: Don't use your fingers for mixing the ingredients to make a pickle. Instead,
use a spoon for mixing. If you use fingers, you may experience burning sensation later
because of the spiciness of the ingredients. Also, pickle might get spoilt. Pat dry the veggies
to remove the moisture. Don't add water at any stage to this pickle. Store the instant pickle in
a glass bottle. Store the instant pickle in a refrigerator.

4. Step one: Chop the vegetables and pat them dry. Set aside.
Step two: Make the seasoning as per instructions. Set aside.
Step three: Add all the ingredients to a mixing bowl. Add the seasoning mixture.

5. Thoroughly mix with a spoon.
Mixed vegetable pickle is ready to serve! Transfer to an airtight glass bottle.

6. Mixed vegetable pickle

7. The pickle may appear a bit dry in the beginning. However, it will become semi-solid within
a day or two. Taste it. If needed, add salt and chili powder. Mix well. After 3 days, store in
the refrigerator.

8. SENSORY EVALUATION OF MIXED VEG PICKLE
HEDONIC SCALE/ SCORERATING CARD
The original 9-point scale, consisted of a series of nine verbal categories representing degrees
of liking from 'dislike extremely' to 'like extremely'.
9-Point Hedonic Scale
9. Like Extremely
8. Like Very Much
7. Like Moderately
6. Like Slightly
5. Neither Like nor Dislike
4. Dislike Slightly
3. Dislike Moderately
2. Dislike Very Much
1. Dislike Extremely
Infront of you is a coded sample. Taste the sample and give the hedonic rating from 1-9. how
much you like or dislike the sample.
parameters of food Panelist1 Panelist2 Panelist3 Panelist4 Panelist5 Average
rating
appearence 8 7 7 8 8 8.6
Taste/flavour 9 7 7 8 7 7.6
Texture/consistency 9 9 8 9 9 9
Aroma/smell 8 9 7 9 8 8.2
Overall
acceptability
8 9 7 9 9
RESULT INTERPRETATION OF PRODUCT
The product appearance was not upto the mark and due to sun drying of some veggies the
taste was less attractive otherwise overall acceptability of the product is good enough. The
Product is dried product so the aroma is less otherwise good in taste and consistency.

9. COST ESTIMATION OF MIXED VEG PICKLE
PRODUCT USED QUANTITY OF MATERIAL COST OF MATERIAL
Carrot, cauliflower, mango,
lemon, chilli, ginger
100g/veg 100rs
Ingredients(salt, sugar,
turmeric powder, chilli
powder.)
5-10g 80rs
Overall costof the product is basically 180 rs in 500g ofpickle so market
price should be approx.. 200rs/500g.
THANK YOU