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Experiment 3 Preparation of Pickles:: T e R A e Ost A e F e Impar F Avo N S Ef - A,, - A I E,, F I, A C, A

The document discusses the process of pickling fruits and vegetables. It explains that pickling involves using salt, vinegar, oil, or a mixture to preserve foods through the process of lactic acid fermentation. Lactic acid bacteria in the foods produce lactic acid which prevents the growth of unwanted microorganisms. The document provides examples of different types of common pickles made in India using various preservation methods like salt, vinegar, or oil mixtures and different spices.

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Nitin Singhal
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674 views4 pages

Experiment 3 Preparation of Pickles:: T e R A e Ost A e F e Impar F Avo N S Ef - A,, - A I E,, F I, A C, A

The document discusses the process of pickling fruits and vegetables. It explains that pickling involves using salt, vinegar, oil, or a mixture to preserve foods through the process of lactic acid fermentation. Lactic acid bacteria in the foods produce lactic acid which prevents the growth of unwanted microorganisms. The document provides examples of different types of common pickles made in India using various preservation methods like salt, vinegar, or oil mixtures and different spices.

Uploaded by

Nitin Singhal
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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EXPERIMENT 3

PREPARATION OF PICKLES :
Pickling is the result of fermentation by lactic acid-forming bacteria, which are generally present
in large numbers on the surface of fresh vegetables and fruits. These bacteria can grow in acid
medium and in the presence of 8-10 % salt solution, whereas the growth of a majority of
undesirable organisms is inhibited. Lactic acid bacteria are most active at 30°C, so this
temperature must be maintained as far as possible in the early stage of pickle making. When
vegetables are placed in brine, the brine penetrates into the vegetable tissues and soluble material
present in them diffuses into the brine by osmosis. The soluble material includes fermentable
sugars and minerals. The sugars serve as food for lactic acid bacteria that in turn convert the
sugars into lactic and other acids. The acid brine thus formed acts upon vegetable tissues to
produce the characteristic taste and aroma of pickle.
The preservation of food in common salt or vinegar is known as pickling. It is one of the most
ancient methods of preserving fruits and vegetables. Pickles are known to impart flavour and taste
to the food. Pickles are appetizers and add to the palatability of a meal. In pickles, spices and oil
are also added. Various kinds of pickles are made in India in large quantities both from fruits and
vegetables. In Indian pickles, mustard oil, rapeseed oil, and sesame oil are generally used.
However, some pickles are made in lime juice and vinegar only. The most common pickles
prepared from fruits as well as from vegetables are mango pickle, lime pickle, aonla pickle, jack
fruit pickle, tint and lasora pickle, vegetable pickles are prepared from mushroom and mixed
vegetable pickles (cauliflower, carrot arid turnip).

Pickles are consumed as minor item in food to make meals more a) appetizing, b) digestive, c)
antiseptic due to the presence of spices, d) supplying protective food as vitamins and minerals.
The commercial varieties of pickles can be divided into five classes.
1. Fermented Pickle
2. Oil Pickle
3. Acid Pickle
4. Mustard Pickle
5. Brine Pickle

Principle:
Pickles and chutneys are prepared with salt, vinegar, oil or with a mixture of salt, oil, spices and
vinegar.

Requirements:
Raw materials, equipment and apparatus
1. Fruit/vegetable, sugar

2. Peeler

3. Juicer

4. Pulper

5. Filter cloth / sieve


6. Pans of suitable size

7. Heaters

8. Thermometer

9. Crown corking / capping machine

10. Corks / caps

11. Volumetric flask

12. Measuring cylinder

13. Weighing balance

14. Potable water

Chemicals and reagents


1. Hydrochloric acid
2. Citric acid / ascorbic acid
3. Potassium metabisulphite
4. Sodium benzoate

Procedure

a) Pickles and its Method of Preparation

Pickles are prepared with salt, vinegar, oil or with a mixture of salt, oil, spices and vinegar.
The general process for the preparation and preservation of is as under:
1. Preservation with salt

Salt improves the taste, flavour and hardness of the tissues of vegetables and controls
fermentation. Salt content of 15 % or above prevents microbial spoilage. This method of
preservation is generally used only for vegetables which contain very little sugar and
hence sufficient lactic acid cannot be formed by fermentation to act as preservative.
However, some fruits like lime, mango, etc., are also preserved with salt. The preparation
of some pickles is described below:
i) Lime pickle: Lime 1 kg, salt 200 g, red chilli powder 15 g, cinnamon, cumin,
cardamom (large) and black pepper (powdered) each 10 g, clove (headless) 5
numbers.
ii) Mango pickle: Mango peeled and sliced 1 kg, salt 200 g, red chilli powder 109,
asafoetida 5 g, fenugreek, black pepper, cardamom (large), cumin and cinnamon
(powdered) each 109, clove (headless) 6 numbers.
2) Preservation with vinegar

A number of fruits and vegetables are preserved in vinegar whose final concentration, in
terms of acetic acid, in the finished pickle should not be less than 2 %. To prevent
dilution of vinegar below this strength by the water liberated from the tissues, the
vegetables or fruits are generally placed in strong vinegar of about 10 % strength for
several days before pickling. This treatment helps to expel the gases present in the
intercellular speces of vegetable tissue. Vinegar pickles are the most important pickles
consumed in foreign countries. Mango, garlic, chillies, etc., are preserved as such in
vinegar.
i) Onion pickle: Onions 1 kg, vinegar 1 litre, salt 250 g, red chilli powder 10 g,
cardamom (large), black pepper, cumin (powdered) each 10 g, clove
(headless) 5 numbers.

3) Preservation with oil


The fruits or vegetables should be completely immersed in the edible oil. Cauliflower,
lime, mango and turnip pickles are the most important oil pickles.
i) Mango pickle: Mango pieces 1 kg, salt 150g, fenugreek (powdered)
25g, turmeric (powdered) 15 g, nigella seeds 15g, red chilli powder
10g, clove (headless) 8 numbers, black pepper, cumin, cardamom
(large), aniseed (powdered) each 15g, asafoetida 2g, mustard oil 350
ml Gust sufficient to cover pieces).

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