Processing of Horticultural Crops (1+2)

Types of Pickles

Types of Pickles: Pickles are generally categorized into fermented pickle and partial or non- fermented pickles. Cucumber and olive pickles are examples of fermented pickles. While non-fermented pickles are of four general types depending upon the covering medium used.

1. Pickles preserved with salt: lime and mango pickle.
2. Pickles in oil: Mango, lime, lemon, cauliflower, aonla, karonda.
3. Pickle in vinegar (acetic acid): Garlic, green chilli etc.
4. Pickle in mixture of salt, oil, spices and vinegar: Cauliflower, carrot, jackfruit, mixed vegetable pickle etc.

A. Fermented pickles: Cucumber pickle, dill pickle and olive pickle.

i. Fermented cucumber pickle: For preparation of fermented cucumber pickle, the immature cucumber are washed, placed in barrels or tanks and filled with brine (salt solution). Salt is added either by using low salt method or high salt method. In low salt method 8% brine (30o salometer) is added to the cucumber along with 9 kg salt per 100kg cucumber. In high salt method, the brine of 10.5% salt (40o salometer) and 9 kg salt per 100 kg cucumber is used. The cucumbers are kept submerged in brine and brine strength is increased weekly by about 3o salometer up to 60o salometer (15.9% salt). In low salt method, increase in brine strength is about2o per week up to 50o salometer and 1o per week up to 60osalometre. It lakes about 6-9 weeks for completion depending upon the method of salting and temperature of fermentation. During fermentation, most of the lactic acid is produced by the action of Lactobacillus planetarium. However, Lactobacillus brevis, Streptococcus faecalis, Pediococcus cereviseae, Leuronostoc mesenteroides and Coliform bacteria. Total titratable acid on completion of fermentation range between 0.6-0.8 percent. Initial colour of the cucumber from chalky white and opaque in cross section changes to olive or yellow green with translucent flesh after completion of fermentation. The prepared pickle is too salty to taste which is freshened by soaking and made into sour, sweet sour or mixed pickles.

ii. Dill pickle: Dill pickle is also a cucumber pickle prepared by using dill herbs as flavourant along with spices, garlic and onion. Overnight dill pickle and genuine dill pickle are the common types of dill pickle.

iii. Olive pickle: In preparation of olive pickle, fully developed but still green or straw yellow olives are treated by dipping in 1-2% lye solution to remove the bitterness of olives due to glucoside oleuropein. During this treatment, the lye penetrate up to ½ to ¾ towards the pit; which is detected by placing a drop of phenolphthalein to give faint pink colour. This treatment removes most of the bitterness of olives. The fruit after washing are placed in barrels containing 10-15% brines which results in a salt concentration in olives of about 6-9% after stabilization. During fermentation the salt concentration is mainted 7-8% throughout by adding more salt. Lactic acid fermentation takes about 6-9 months depending upon the atmospheric temperature. Generally 29oC is the optimum temperature for rapid fermentation. During the initial stage of fermentation lasting for 7-14 days the brine stabilizes, food for micro- organissum leach out from the olives and potential spoilage organism like Pseudomonas, Enterobacter, Clostridium, Bacillus and yeasts may grow in Leuconostoc mesenteroides starts. In the next intermediate state lasting for 2-3 weeks Lectronostoc become permanent in growth and acid production and Lactobacillus brevis began to grow and produce acid. In the final stage, Lactobacillus plantarum become predominant and produce acid. The final acidity is about 0.7-1.0 percent with a pH of 4.0 -3.8 or lower. After fermentation, the olives are sorted and graded, washed and packed into glass jar or other containers and covered with fresh brine (7% salt) containing edible lactic acid. They may be pasteurized in container at 60oC or brined at 79-82oC for good keeping quality.

iv. Spiced olive pickle: The fermented olives can also be used for preparation of spiced pickles. For preparation of spiced pickles, the olives after draining from brine are kept in shade for removal of surface moisture. Chopped onion, garlic and ginger are fried in oil to which olives are mixed. Ground spices like cumin, cardamon, black pepper along with salt and turmeric are mixed thoroughly. Acetic acid and sodium benzoate are mixed during the packing of pickle in glass jars. Jars after filling with mustard oil are sealed and stored in cool and dry place.

B. Pickles preserved with salt: Lime and mango pickle.
i. Mango pickle
Recipe: Mango slices 1.0 kg, Salt 200g, red chilli powder 10g, turmeric powder 10g, asfoetida (heeng) 5g, black pepper, cardamom (large), fenugreek, cinnamon (ground) and cumin 10g each.
Procedure: Wash the mature green mango fruits, cut into 4 equal pieces (depending upon fruit size) and remove the kernel. Mix the fruit slices with salt and turmeric powder. Fill mango slices in glass jars and keep the covered jars in sunlight for 7-10 days. Shake the jar at least 2-3 times during drying (Fig 11.1). Mix the ground spices in well dried mango slices. Store the pickle in cool and dry place.

ii. Lime pickle
Recipe: Lime 1.0 kg, Salt 200g, red chilli powder 15g, black pepper, cardamom (large), cumin 10g each.
Procedure: Wash the lime fruits, cut into 4 equal pieces. Squeeze the juice from ¼ of fruits and mix the salt and ground spices with juice. Mix the lime pieces with the mixture and fill into glass jars. Cover the jars with lid and keep in sunlight for 4-6 days. Shake the jars atleast 2-3 times during drying. Store the pickle in cool and dry place at ambient temperature. Similarly the sweet pickles from mango and lime is made by adding 500-700g jaggery or sugar to the above recipe.

C. Pickles in oil: Mango, lime, lemon, cauliflower, aonla, karonda etc.

i. Mango pickle
Recipe: Mango slices 1.0 kg, salt 150g, powdered fenugreek 25g, red chilli powder 10g, turmeric powder 15g, black pepper, cardamom (large), cinnamon (powdered), cumin, powdered aniseed 15g each, asafoetida 2g and mustard oil 350ml.
Procedure: Wash the mature green mango fruits, cut into 4 equal pieces length wise (depending upon fruit size) and remove the kernel. Dip the mango slices in 2% salt solution to prevent browning. Drain off the water and dry the slices in shade for 4-5 hours (Mango slices preserved in salt can also be used for pickle preparation). Heat the oil, cool and mix spices in a little oil and mix the fruit slices thoroughly. Fill mango slices in glass jars and keep the covered jars in sunlight for a week. Shake the jars atleast 2-3 times during drying. Press the mango slices to remove the air, add remaining oil to cover the mango slices. Store the pickle in cool and dry place at ambient temperature (Fig. 11.1).

ii. Aonla pickle
Recipe: Aonla 1.0 kg, salt 150g, powdered fenugreek 30g, red chilli powder 10g, turmeric powder 10g, cumin 10g and mustard oil 350 ml.
Procedure: Wash the mature healthy aonla fruits. Boil for 15 minutes to soften segments, cut and remove the seed. Heat the oil and fry all spices. Mix the segments with spices. Mix salt with aonla segments and fill in the jar. Keep the jar in sunlight for a week. Press the aonla pieces to remove the air, add remaining oil. Store the pickle in cool and dry place.

iii. Karonda pickle
Recipe: Karonda 1.0 kg, salt 200g, red chilli powder 15g, turmeric powder 10g, cumin 10g, powdered fenugreek 10g, aniseed 10g and mustard oil 300 ml.
Procedure: Select mature, pink colour karondas and wash in clean water. Cut into two pieces and remove the seed. Mix salt with karonda and fill in the jar. Keep the jar in sunlight for 4 days. Heat the oil, fry all spices and mix the segments with spices thoroughly. Add remaining oil and store the pickle in cool and dry place.

iv. Green chili pickle
Recipe: Green chilies 1.0 kg, salt 150g, mustard 100g, lime juice 200ml, powdered fenugreek, aniseed, turmeric, cardamom large, cumin, 15g each and mustard oil 400 ml.
Procedure: Select healthy green chilies and wash in clean water. Make incision and mix all spices in a little lime juice. Mix all spices in chilies and fill in clean jars. Add lime juice and keep the glass jars in sunlight for a week. Store the pickle in cool and dry place.

D. Pickle in vinegar (acetic acid): Garlic, green chili, papaya etc.
i. Papaya pickle
Recipe: Green papaya slices 1kg, salt 150g, red chilli powder 10g, black pepper, cardamom (large), cinnamon (powdered), cumin 10g each and vinegar 750ml.
Procedure: Select green but mature papayas. Wash the fruits, peel, cut into equal sized slices and remove the seeds. Dip the cut pieces in boiling water to soften, remove papaya slices from boiling water. Mix with salt and dry in shade for few minutes. Mix the slices with spices thoroughly. Fill in glass jars and add vinegar to cover all the slices. Keep the covered jars in sun for a week and store the pickle in cool and dry place.

ii. Cucumber pickle
Recipe: Cucumber 1.0 kg, salt 200g, red chilli powder 15g, black pepper, cardamom (large), black pepper powder, cinnamon (ground) and cumin 10g each, clove 6 numbers and vinegar 750ml.
Procedure: Select green immature cucumbers. Wash, peel, cut into equal 5 cm thick slices. Mix slices with salt and fill in glass jars. Keep for about for about 6 hours and drain off water. Add all the spices and vinegar to the drained slices. Keep the covered jars in sun for a week and store the pickle in cool and dry place. Similarly pickle from other fruits can be made by following the same method.

E. Pickle in mixture of salt, oil, spices and vinegar: Cauliflower, carrot, jackfruit, mixed vegetable pickle, etc.
i. Cauliflower pickle
Recipe: Cauliflower florets/slices 1.0 kg, salt 150g, ginger (chopped) 25g, garlic 10g, red chilli powder, turmeric, black pepper, cardamom (large), cinnamon (powdered), cumin, aniseed powder 15g each, tamarind pulp 50g, mustard seeds 50g, vinegar 150ml and mustard oil 400ml.
Procedure: Select healthy and fresh cauliflowers. Wash and cut into equal pieces 2-2.5 cm. Blanch in boiling water for 2-4 minutes, drain and keep in sunlight for 2 hours. Fry all the spices in a little oil and mix them with cauliflower slices. Heat for 5 minutes and cool. Make paste of tamarind pulp in vinegar and add with cauliflower slices. Fill in the jar, keep in sunlight for a week. Add oil after heating and cooling to keep the pickle for long time. Store the pickle in cool and dry place. Sodium benzoate @ 250 ppm can be added as a preservative.

ii. Turnip pickle (sweet)
Recipe: Turnip 1.0 kg, salt 100g, ginger (chopped) 20g, garlic 10g, red chilli powder, turmeric, black pepper, cardamom (large), cinnamon (powdered), cumin, aniseed powder 10g each, tamarind pulp 100g, mustard 20g, vinegar 100ml, jaggery 200g and mustard oil 200ml.
Procedure: Select healthy, sound and tender turnip. Washing, trimming and peeling is done to remove rough and thick skin. Cut into equal pieces of 1-1.5cm thickness. Blanch for 5 minutes, drain the water and dry in shade to remove moisture. Fry the spices in a little oil except tamarind. Mix the turnip slices with spices thoroughly. Make paste of tamarind pulp in vinegar along with jaggery and mix paste with turnip slices. Fill in the jar and keep in sun for a week. Add oil after heating and cooling to keep the pickle for longer time. Store the pickle in cool and dry place. Sodium benzoate @ 250 ppm can be added as a preservative.

iii. Mixed vegetable pickle
Recipe: Cauliflower + carrot + turnip 1.0 kg, salt 100g, red chilli powder 15g, ginger (chopped) 20g, onion chopped 50g, red chilli, turmeric, black pepper, cardamom (large), cinnamon (powdered), cumin, aniseed powder 10g each, mustard 50g, vinegar 200ml and mustard oil 350ml.
Procedure: Mixed vegetable pickle is prepared similarly to that of sweet turnip pickle. If sweetness is required then jaggery may be added by making a paste with vinegar. Sodium benzoate @ 250 ppm can be added as a preservative.

iv. Jackfruit pickle (sweet) (Fig. 11.2)
Recipe: Jackfruit slices 1.0 kg, salt 100g, red chilli powder 15g, ginger (chopped) 20g, turmeric, black pepper, cardamom (large), cinnamon (ground), cumin, aniseed powder 10g each, mustard 20g, vinegar 150ml, jaggery 250g and mustard oil 350ml.
Procedure: Select small mature jackfruits, wash, peel and cut into equal suitable sized slices. Steeping in 10% salt solution is done for a week. Drain off the brine and wash the slices with plain water. Fry all the spices in oil except vinegar, jaggery or sugar. Mix spices with jackfruit slices and fry for 5 minutes, allow to cool and fill in the glass jars. Keep the jar in sunlight for a week. Make paste of sugar/jaggery with vinegar and mix the paste to the prepared slices. Store the pickle in cool and dry place (Fig 11.2).

Common defects of pickles during storage (Table 11.1)

Table 11.1: Common defects noticed in different pickles during storage.

S.No.	Common Defects	Cause
1.	Blackening	It is mainly due to the presence of iron which enters through the brine or from the equipments. Blackening may also be caused by the action of microorganisms.
2.	Dull and faded pickle	It is due to either insufficient curing or use of water of inferior quality.
3.	Shriveling	It occurs when vegetables like cucumber are placed directly in a very strong solution of salt or vinegar. To avoid this, use weak solution at the start and increase gradually.
4.	Softness and slipperiness	It is the most common type of spoilage caused by the action of bacteria. Use of weak brine or improper covering with brine results in these defects. Thus this defect can be checked by using brine of proper strength and keeping the pickle well below the surface of the brine.
5.	Bitter Taste	It is due to the use of very strong vinegar or cooking the spices for a long time or by using spices in excess.
6.	Scum formation	It is due to growth of film yeast on the brine kept for curing of vegetables. The scum may be thin or thick varying from imperceptible film to a thick wrinkled layer. It retards the formation of a lactic acid and helps in the growth of putrefactive bacteria which makes the vegetable soft or slippery. The scum may be removed as soon as it is formed. Use of 1% acetic acid to the brine prevents the growth of wild yeast on the brine, without hindering the formation of lactic acid.
7.	Cloudiness	In many fermented solid vegetables like onion, cucumber, olives etc the vinegar becomes cloudy and turbid, thus spoiling the appearance of the product. It is due to non-penetration of acetic acid from vinegar deep in to the tissues to check the activity of bacteria or other micro organisms. This results in fermentation which make the vinegar cloudy. Use of brine and vinegar of proper strength prevents cloudiness.
8.	Blemishes in pickles	In onion pickle in brine, white blotch is seen under the first layer of the skin which is termed as blemish. Blemishes are generally caused by improper fermentation or non removal of all brine prior to the final pickling of cured onion in vinegar.

FPO specifications for pickles: According to FPO specifications the minimum percentage of salt (w/v) in pickle in brine shall be 12% while for pickle in citrus juice the acidity as citric acid shall not be less than 1.2% and only citrus fruit juices should be used . For oil pickles any edible vegetable oil like rapeseed, mustard, olive etc can be used. Other general characteristics for these pickles include use of wholesome fruit and vegetables which are free of fungal or insect attack or any rotting. All ingredients shall be thoroughly clean and free from of extraneous matter. Only substances that may be added are spices, salt, sugar, jaggery, onions, garlic, benzoic acid, soluble calcium salts. Pickles shall be free from added copper, alum, mineral acids or other preservatives.