This document provides information about pickle making in India, including key ingredients like salt and oil that play an important role. It also lists some tips for making pickles, such as using fresh seasonal vegetables and sterilized jars. Recipes for mango pickle and lemon pickle are included. The health benefits of pickles are discussed, such as their antioxidant and probiotic properties that can help with digestion and control of diabetes. Pickles also offer liver and ulcer protection.

1.  VIMAL PRIYA subramanian
 3rd BSC.BOTANY
 151BO047

3. Pickle making is ancient
tradition in India.
The western world regards it as the
art of preservation or fermentation.
Salt and oil play very important
role in pickle making.
We use any kind of leaves and
vegetables

5. HIGHLIGHTS
 Salt and oil play very important role in
pickle making
 Different oils and spices render different
characteristics to the pickles
 The fresher the vegetables, the crunchier the
pickles will be

7. SMART TIPS
 Use a sterilised jar for pickling and use only fresh
seasonal vegetables and fruits. The fresher the
vegetable, the crunchier the pickle will be
 Don’t skip on the salt. You need the salt to draw the
water out of the vegetable and to preserve the pickle
for a longer span of time.
 Try using flavoured vinegar which can add new twists
to your favourite pickle recipes.
 Always wipe the rim of the jar clean before putting the
lid on.

8. MANGO PICKLE
Chop mangoes to
slightly large cubes.
Add them to a dry
bowl, along with red
chilli powder, mustard
powder, salt, lightly
crushed garlic. Pour oil
gland mix well .Set
aside for 24 to 28 hour .
Stir mango pickle well
and if needed add more
salt. Store this in a
clean ass jar.

9. Heat 60 gm oil and
add the lemons
and saute for
about 10 minutes
over heat .
Add salt and chilli
powder, saute for
another 10 minutes

10. Lemon pickle
 Add fenugreek seeds, asafoetida and
turmeric and the remaining oil, bring to
a boil, lower the heat and cook for 10
minutes
 Take it off the a heat and store in a
clean airtight jar when cool
 Gets softer when matured for 10-15 days

11. HEALTH BENEFITS 0F PICKLE
ANTIOXIDANT PROPERTIES IMPROVE DIGESTION
 Pickle can be a good source of
antioxidant.
 Antioxidants are those are
those micronutrient that help
in protecting our body
against the attack o free
radicals
 Radicals are unstable
chemicals that is damage our
DNA
 Probiotic bacteria actually
help us in the digestion
 Which is present in our
digestive system .
 Some time, due to the use of
antibiotics, that friendly
bacteria will be destroy
 The fall in their numbers can
cause digestive problems that
can be solved by eating pickle

12. Control Diabetes
 Studies have shown that consuming
vinegar based pickle improves hemoglobin
level in diabetic patients, which in turn
helps in controlling diabetes.
 The acetic acid present in vinegar has
been noted to be responsible for this
phenomenon.
 However, care must be taken to avoid
the consumption of salted pickles as
excess sat increases blood ppressure.

13. LIVER PROTECTION
Apart from benefits such as improved
digestion , amla or gooseberrry pickle
also has hepatoprotective properties.
Studies have shown that when amla
extracts were administered to lab
animals with chemical –induced
hapatoxicity or liver damage, the
damage was reduced significantly .

14. REDUCE ULCERS
 Ulcer are internal wounds caused due to a
failure of mucous membranes and acid
interaction on tissues.
 Particularly, gastric ulcers are caused by a
weakening of mucous membrane and
hyperacidity.
 Regular consumption of amla or Indian
gooseberry pickle also helps in reducing
ulcer, if any

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