Processing of Horticultural Crops (1+2)

Exercise

Practical 28 - Preparation of Vegetable Pickle

Aim: To conduct practical on preservation of pickle from different vegetables.

Theory: Pickles are good appetizers and add to the palatability of a meal. Pickles may be unfermented (mostly Indian pickles) and fermented (western pickles). Salt, vinegar, edible oil or lactic acid act as preservative in pickle making. Mixed vegetable pickle from cauliflower, carrot and turnip is most common. Cucumber and olive pickles are examples of fermented pickles. The process of steeping vegetables/fruits in salt solution is also a common method used for preservation of mango and vegetable slices for longer duration storage for its later use in pickling.

Raw material, ingredients, equipments and utensils required

1. Stainless steel peeling/cutting knives.
2. Utensils for cooking and mixing, ladle, glass jars, sterilization tank, diesel or LPG bhatti etc
3. Vegetables like cauliflower, red chilli, carrot and mixed vegetable.
4. The recipe (for 1kg material) for different vegetable is given in table 28.1.

Table 28.1 Recipe for preparation of pickle from different vegetables (basis 1 kg prepared vegetable)

Recipe	Red chilli	Green chilli	Onion	Cauliflower	Mixed* vegetable
Salt, g	100	150	250	150	100
Cardamom, Red chillies, g (each)	15	15	10	15	10
Amchur, g or tamarind	250	200	-	100	-
Jaggery	100	100	-	100	100
Clove, No’s	6	6	5	5	5
Vinegar	150	150	100	150	200
Aniseed powder, cumin, fenugreek, black pepper, turmeric g (each)	15	15	10	15	10
Mustard oil, ml	700	400	-	400	450
Sodium benzoate, ppm	250	250	250	250	250

* Mixed vegetable pickle contains cauliflower + diced carrot + turnip in equal amount.
Figures in parenthesis represent Acetic acid

Method for pickle making

1. Drain vegetables from the brine, wash and allow drying in sun light.
2. For fresh vegetable, blanch vegetable slices in boiling water, cool, allow to dry in sun light.
3. In the pan, fry spices till brown.
4. Mix the prepared vegetables to the spice mixture and heat for 1-2 minutes.
5. Add vinegar or acetic acid and fill into glass jars.
6. Keep in sun for 5-6 days.
7. Add remaining mustard oil and sodium benzoate.
8. Store in cool dry place.

FPO specifications for pickles in brine

Acidity as citric acid	Not less than 1.2%
Salt	Not less than 12%
Preservatives	Sulphur dioxide - Not more than 100 ppm
	Benzoic acid - Not more than 250 ppm
Total  ash	Not more than 3%
Acid insoluble ash	Not more than 0.3%