Preparation of Pickle.

Pickle is an edible product preserved in a solution of common salt and vinegar. Pickles are also prepared by 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. Lactic acid bacteria are most active at 30°C.

            Pickles can be prepared from fruits and vegetables like mango, lemon, amla, onion, cauliflower, cabbage, beans, cucumber, bitter gourd, jackfruit, turnip etc.

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

 Requirements

Raw materials, equipment and apparatus

Fruit/vegetable, sugar, Peeler, Filter cloth / sieve, Pans of suitable size, volumetric flask, measuring cylinder, Weighing balance, Potable water

Preservation with oil

      Oil pickles are highly popular in India. They are highly spiced. In India, mustard oil, rapeseed oil, sesame oil is generally used. The fruits or vegetables should be completely immersed in the edible oil. Cauliflower, lime, mango and turnip pickles are the most important oil pickles. The pickle remains in good condition for one to two years if handled properly. The fruits or vegetables should be completely immersed in the edible oil. Cauliflower, lime, mango and turnip pickles are the most important oil pickles.

Procedure

1. Select mature and green mangoes of fruit/vegetables
2. Wash mangoes properly
3. Preparation: - After washing the mangoes the mangoes cut into desired size and remove kernel.
4. After preparation dip pieces into 2% salt solution to prevent browning.
5. Drain extra water and dry pieces into shade for few hours.
6. Now heat up the mustard oil and cool. Heat of oil reduces the strong flavour of mustard oil.  After cooling the spices in little quantity of oil mixed.
7. Now pieces of fruit mixed with oil.
8. After filler the pieces keep the jar for week in sun
9. After a week press the material to remove air and add remaining oil.
10. Store at ambient temp.

Precaution

• Do not use metallic vessels.
• The container should not impart any colour, taste, and flavour of its own to the pickle. Glass vessels, stainless steel, and aluminum containers are generally used as cooking utensils.
• The spoons and measuring vessels should also be of non corrosive materials
• During preparation hygienic condition should be maintained. 

• 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, asafetida 2g, mustard oil 350 ml Gust sufficient to cover pieces).