• Embed Doc
  • Copy Link
  • Readcast
  • Collections
  • CommentGo Back
 
PICKLES AND PICKLED PRODUCTSPickled Products1.“pickles” – usually pertains to cucumber, which is commonly pickled2.mixed pickle - is a mixture of pickled fruits and vegetables3.relish - is the term used in chopped mixed pickles.4.chutney - is a hot spicy sweet pickle from fruits and spices like ginger, garlic andchili5.catsup - is a highly seasoned sauce from tomatoes that is commonly usedcondiments at home.Two types of Pickles:A.Cucumber pickles1.Green stock –fresh cucumber that did not undergo fermentation.2.Salt stock – Fresh cucumbers are transformed into pickles by means of having a controlled fermentation process in a salt medium.a.Genuine dill pickles – produced by natural fermentation of freshcucumbers in 30° salometer brine with the addition of cured dillweeds, vinegar and some mixed spices. b.Overnight or fresh fermented dill pickles – undergo the same process with the genuine dill pickles except that it is done in aweaker brine of 20° salometer brine for a short period of time only.c.Sour pickles – prepared from fully fermented salt stock with adesired salt content and packed in spice 5% acid vinegar.d.Sweet pickles – made from freshened salt stock, vinegar, spicesand sugar ranging from 12% – 22% of the pickling solution.B.Quick Process Pickles - Fruits and vegetables do not undergo a brining process but they are often soaked in salt water overnight.PROBLEMS ENCOUNTERED IN PICKLE MAKING1.Soft pickles – This is caused by the use of very weak brine during thefermentation process that allows the spread of undesirable organisms such as
 Bacillus vulgaris
. Another reason for this is the use of weak vinegar low in grainstrength or exposure of the fermenting product to air with consequent scumformation and utilization of acid by the organism.2.Slippery pickles - This is because of the decomposition of pectic substances of the middle lamella, which occurs at the early stage of fermentation when notenough acid has been produced which allows the growth of certain bacteria thatcauses hydrolysis of protopectin.3.Slimy brine – The cause of this problem is the development of encapsulated bacteria during fermentation in brines with low salt and acid content. This can be prevented when the salt concentration is controlled and maintained at 40°salometer.
 
4.Black discoloration – The primary cause of this problem is the formation of ironsulfide that makes the brine turns to black but there are also some cases whereinthis problem is due to a soluble pigment from
 Bacillus nigrificans.
5.Shriveled pickles – This is the result when the pickles are placed at once in aheavy syrup, too strong brine or even too strong vinegar concentration.DIRECTIONS FOR MAKING SOME PICKLE PRODUCTSA. Cucumber Pickles (Fermented Pickles)Ingredients:1 kilo cucumber 1 quart warm water ½ cup coarse salt alumProcedure:1.Use fresh, firm immature cucumbers. Ferment small ones whole while cutthe large ones into smaller chunks. Pack in stone crock, tapayan, or glass jars.2.Dissolve salt in warm water. Strain to remove dirt. Cool the brine.3.Pour cooled brine over cucumbers, cover with several thickness of wax paper and weigh down with a plate or saucer.4.At the end of the first week and in each succeeding week, add 2 tbsp of salt per quart brine.5.Remove scum as it forms. Let cucumbers ferment until the color haschanged to olive green and the tissue has become translucent.6.Soak fermented cucumbers in 3 changes of water to remove salt. Add afew pieces of alum in the final washwater and let the cucumbers soak for 2-3 hours.7.Drain cucumbers from final washwater. Rinse and drain again. Finish byadding the desired pickling solution.Pickling SolutionIngredients:2 cups vinegar (4%acetic acid)¼ tsp alum powder Sugar – ½ cup (sour pickles)1 cup (sweet-sour pickle)1 ½ cup (sweet pickle)Spice bag – 
 
1 tbsp celery1 tbsp mustard seed2 tsp whole allspice2 tsp whole cloves1 tsp peppercornProcedure:a.Measure fermented cucumbers. Allow 1 pint solution per quart cucumbers.Sprinkle alum powder on top. b.Decide on type of pickle you want. Per pint vinegar, allow ½ cup, 1 cupand 1 ½ cups sugar for sour, sweet-sour, sweet pickle, respectively. Note: do not add more than ½ sugar per pint vinegar at one time.c.Dissolve sugar in vinegar and add the spices tied in a cloth bag. Bring to a boil and simmer for 5 minutes. Remove spice bag and pour hot picklingsolution over cucumbers.d.Soak cucumbers in pickling solution overnight.i.For sour pickles, drain syrup the following day and pack cucumbers in sterilized jars. Heat syrup to full boil and pour whilehot into filled jars and seal at once.ii.For sweet-sour pickles, drain syrup the following day then addsecond half cup of sugar and bring to boil. Pour over cucumbersand let stand overnight. Finish as in sour pickle.iii.For sweet pickles, add remaining sugar in 2 successive days,soaking cucumbers overnight in syrup each time. Finish as in sour  pickle.B. Quick Cucumber Pickle (Unfermented Pickles)Ingredients:2 quarts sliced cucumbers¼ cup coarse salt2 quarts water 2 cups vinegar 1 cup water 1 ½ cups sugar 1 tbsp whole mixed pickling spicesProcedure:1.Soak cucumbers in brine o salt and water for 10 – 12 hours. Drain andrinse in 2 changes of water.2.Make pickling solution by simmering for 5 minutes vinegar, water, sugar,and spices tied in a cloth bag.3.Add drained cucumbers and simmer for 5 more minutes.
of 00

Leave a Comment

You must be to leave a comment.
Submit
Characters: ...
You must be to leave a comment.
Submit
Characters: ...