Food Processing 9 Fermentation and Pickling

1. Vegetable
Pickles
ANNABELLE E. LUMA-AD
April
2024
Teacher III

2. Click icon to add picture
In the name
of the Father…
of the Son…
and of the Holy Spirit,
Amen
2
Let us Pray…

3. OBJECTIVE
Perform
mixed
vegetables
pickles
FOOD PROCESSING 9
1

4. 7
FOOD PROCESSING 9
Tools / Utensils Needed:
-stove, tray, measuring cups &
spoons, grater, knife, chopping
board, strainer, cheesecloth,
casserole, ladle, peeler, basin,
mixing bowl, plate and glass jars
MIXED-VEGETABLES PICKLES

5. 7
FOOD PROCESSING 9
Raw Materials:
Vegetables: Carrots, Ampalaya, Sitaw,
papaya
Spices: Onion, garlic, bell pepper (red),
ginger
Seasoning: Vinegar, sugar, salt, ground
black pepper
MIXED-VEGETABLES PICKLES

6. Steps:
15
FOOD PROCESSING 9
1. Prepare jars. Place them in boiling water for 15 minutes to sterilize. Keep them warm until ready
to use.
2. Wash, peel and cut vegetables according to standard specifications.
a.Chayote, carrots, papaya, sitaw and ampalaya cut into julienne
Note: sprinkle salt to sliced chayote and carrots. Allow the salt to penetrate the
vegetable for 10 minutes. Rinse under the running water. Drain vegetables using the
colander.
b. Bell pepper cut into strips
c. Garlic chopped
d. Onion cut into cubes
3. Prepare a pickling solution
4. Mix sugar and vinegar and stir until sugar is dissolved in a sauce pot using the ratio of 1/2 part
sugar to every part of vinegar.
5. Pour spices: bell pepper, ginger, onion and garlic into the vinegar solution and boil for 5 to 10
minutes or until the desired thin solution occurs. Allow it to cool and set aside.
6. Arrange the chayote and carrots in the clean and sterilized jar/bottles.
7. Pour pickling solution and remove air bubbles. Screw on caps and pasteurize in boiling water
for 5 minutes.
8. Remove pasteurized glass jars using the glass handles or pot holder. Tighten screw caps. Cool
it down.