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TLE - AFA-FP
Quarter 4 - Module 3
Preparing Raw Materials
(Pickling)
TLE - AFFP - Grade 11
Alternative Delivery Mode
Quarter 4-Module 3: Preparing Raw Materials (Pickling)
First Edition, 2021

Introductory Message

This Self-Learning Module (SLM) is prepared so that you, our dear learners, can continue
your studies and learn while at home. Activities, questions, directions, exercises, and
discussion are carefully stated for you to understand each lesson.

Each SLM is composed of different parts. Each part shall guide you step-by-step as you
discover and understand the lesson prepared for you.

Pre-tests are provided to measure your prior knowledge on lessons in each SLM. This will
tell you if you need to proceed on completing this module or if you need to ask your
facilitator or your teacher’s assistance for better understanding of the lesson. At the end of
each module, you need to answer the post-test to self-check your learning. Answer keys are
provided for each activity and test. We trust that you will be honest in using these.

Please use this module with care. Do not put unnecessary marks on any part of this SLM.
Use a separate sheet of paper in answering the exercises and test. Read the instructions
carefully before performing each task.

If you have any questions in using this SLM or any difficulty in answering the tasks in this
module, do not hesitate to consult your teacher or facilitator.

Thank you.

Published by the Department of Education, SDO AURORA

Schools Division Superintendent: Catalina P. Paez PhD, CESO V
Assistant Schools Division Superintendent: Danilo M. Jacoba

Development Team of the Module

Writer: Rose Marilyn N. Delos Santos

Editor: Jonalyn O. Calado
Reviewer: Cherrybel D. Gaspar
Illustrator: Rose Marilyn N. Delos Santos
Layout Artist: Harold T. Tecson
Management Team: Erleo T. Villaros PhD
Esmeralda S. Escobar PhD
Estrella D. Neri
Milagros F. Bautista PhD

Printed in the Philippines by Department of Education – Region III –

Schools Division of Aurora
Office Address: Sitio Hiwalayan, Brgy. Bacong, San Luis Aurora
Telefax:
E-mail Address: aurora@deped.gov.ph
 What I Need to Know

This module was designed and written for the learners to help them prepare
raw materials for pickling. After going through this module, the learner is expected
to:
1. identify the steps on sorting and grading raw materials;
2. enumerate the process of pickling; and
3. perform pickling method.
TLE_AFFP9-12FR-IIJ-II

What I Know

Directions: Read the following test items below. Write your answer on your activity
notebook.

1. It is the process of preserving or extending the shelf life of food by either anaerobic
fermentation or immersion in vinegar?
A. canning C. pickling
B. drying D. smoking

2. Ultimately, the process of pickling is done as a food __________ method.

A. enhancement C. preservation
B. flavoring D. sanitation

3. Which of the following is we called brine?

A. sauce C. salty water
B. a type of vinegar for pickling D. sugary water

4. What taste does a high acidity level create?

A. salty C. sugary
B. sour D. sweet

5. Pickling occurs when:

A. acid is removed from foods to change flavour
B. acid is added to food to change flavor and increase lifespan
C. carbon dioxide is added to food to change flavor and increase life span
D. carbon dioxide is removed from food to change flavor and increase life span

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 Lesson
Preparing Raw Materials
1
This module will help you acquire the knowledge, skills and attitude in
preparing raw materials for pickling. You will also know the different types of
vegetables used in pickling as well as advantages and disadvantages of pickling food
preservation.

What’s In

Directions: Name the different kinds of cuts. Write your answer on your activity
notebook.
1. 2. 3.

4. 5.

What’s New
Directions: Identify all the vegetables that you can see inside the jar. Write your
answers on your activity notebook.

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 What Is It

PICKLING OF VEGETABLES

Pickling is one of the oldest known methods of food preservation. Pickled foods
add special touch to many snacks and meals.
Many varieties of pickled and fermented foods are classified by ingredients
and method of preparation. The four general classes are: brined or fermented, fresh-
packed or quick-processed fruits and relishes.
Caution: The level of acidity in a pickled product is as important to its safety as it is
to taste and texture.

The lactic acid formed by fermentation and the pickling solutions act as
preservative. The vinegar and salt may be used separately or in combination
depending on the kind of pickle preferred.
Preservation with vinegar - When the preservative used is vinegar, the acetic acid
content of the pickles and liquid must be high, above 2% of acetic acid. This is to
prevent or stop growth of bacteria. Vegetables should be stored in 10% strong
vinegar if to be preserved in vinegar alone.

Salting without fermentation - If you want the vegetables to keep longer, use a strong
brine or salt solution.

The vegetables should be soaked first in a strong salt or brine solution for a
number of weeks for better absorption of vinegar. If vegetables are to be made into
vinegar pickles, they should be removed from the brine and soaked in hot water until
excess salt from their tissues is removed. They are then stored in plain or spiced or
sweetened and spiced vinegar. If sweet pickles are preferred, store the vegetables in
unsweetened vinegar for several weeks to reduce shrivelling when finally stored in
the sweetened vinegar.

Ingredients Used in Pickling

VINEGAR

Good quality native vinegar aged in wooden containers should be used for
better results. The acid content of vinegar should not be too low to better preserve
the pickles nor too high to cause shriveling and to produce a very sour taste.
SALT
For small scale preparation of pickles and coarse, ordinary table salt is
usually used. The salt should not contain alkaline impurities and should be 99
percent sodium chloride. Is used not only as a flavoring agent in pickle preparation
but also as a major ingredient in preparing brine for fermentation. Since the strength
of the solution affects the quality of the pickles, it is important to know the right
amount of salt to be used in brine preparation for pickle making.

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SUGAR
The amount of sugar added depends on the kind of pickles you want. Less
sugar is added to make sour pickles. For sweet pickles, more sugar is required and is
added at several days interval for better absorption and also to prevent shrivelling.
Good granulated cane or best sugar should be used. Brown sugar may be
substituted in certain kinds of pickles.
SPICES
Spices give flavor to the product. The spices commonly used are whole cloves,
black pepper (paminta) and bay leaves. For spiced vinegar pickles, the spices usually
used are kanela, paminton, ginger and onions. Spices should be used moderately
and should not overpower the flavor of the fruit and vegetables.
WATER
Soft water should be used. Hard water contains calcium and other salts which
may prevent proper acid formation and interfere with normal curing. Water should
also be free from iron content to avoid blackening of pickles.
Pickling Ingredients and Procedures
Pickled Vegetables (Quick method)
Ingredients:
Chinese pechay or any of the following vegetables maybe used:
cabbage
cucumber – unpeeled
raddish – peeled
sincamas – peeled
carrots – peeled

Procedure:

1. Trim, wash and drain vegetables.

2. Cut into halves, lengthwise.
3. For every kilo of vegetables, sprinkle 4 to 5 tablespoons of salt.
4. Arrange them in container. Press vegetables with the palm of hands. Place
cheesecloth or plastic on top and put weight so as to draw the juice from the
vegetables. Cover.
5. After a day, wash vegetables in running water and squeeze gently. If too salty,
soak in water.
6. Squeeze and slice thinly. Serve with ginger sauce.
Ginger Sauce:
2 tbsps. soysauce
½ cup water
2 tbsps. sugar
1 tbsp. finely chopped ginger
1 piece siling labuyo (crushed)
Combine ingredients and serve with the pickled vegetables.

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Pickled Cucumber (Quick Method)
Ingredients:
4 medium sized young green cucumber (1 kg)
2 cups of vinegar
1 ½ cups sugar
1 tablespoon salt
1 teaspoon mixed spices
Procedure:
1. Measure enough water to cover.
2. Boil the water, remove from fire.
3. Drop in the cucumber and cover. Allow to stand overnight.
4. Drain. Repeat this procedure for 3 days. Slice and drain cucumber.
5. Soak in boiled pickling solution (1 cup vinegar, ¾ cup sugar, 1 tsp. salt, 1 tsp.
mixed pickling spices, optional) overnight.
6. Allow to soak for 3 days.
7. Drain. Boil the pickling solution.
8. Pack cucumber in sterilized jars and pour solution.
9. Pasteurize at 70ºC for 20 minutes. Seal.

Pickled Cucumber (Fermented Method)

Ingredients:
cucumber
brine
Procedure:
1. Sort and wash cucumbers.
2. Pack in wide mouth containers (garapon).
3. Prepare a 40° Salinometer brine (1 cup salt and 4 cups water) strain and
pour over the cucumber. Add weight to prevent cucumbers from floating. A
water filled plastic bag could serve as weight.
4. Adjust the salt solution for three days by
adding one teaspoonful of salt to each cup of salt solution.
5. Remove molds that may accumulate on the brine.
6. Allow to cure for four weeks or until the cucumbers look transparent when cut.
7. Wash cucumbers thoroughly, changing water often until the salty taste is
removed.
8. Soak in alum solution (1%) to firm cucumbers.
9. Wash thoroughly and cut into chunks or into desired slices. Soak overnight in
vinegar syrup (one cup sugar, 1 cup vinegar and 1 tsp. all spice).
10. Pack and pour vinegar syrup.
11. Pasteurize at 70°C for 20 minutes.

Chayote Mixed Pickles (Quick Method)

Ingredients:

1 kg chayote 1 green sweet pepper

2 regular sized carrots 20 pcs. native onions
1 red sweet pepper 1 small pc. ginger
2 pcs. hot pepper

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Procedure:
1. Wash, peel and cut the vegetables into long, thin strips.
2. Work the vegetables separately with salt and set aside for 1 – 2 hours to
wilt.
3. Press to remove part of the juice. Mix the vegetables and pack in a clean
dry glass jar.
4. Pour the hot pickling solution, remove air bubbles and seal tightly.

Papaya Mixed Pickles (Quick Method)

Ingredients:
6 green papayas (med. size) ¼ kilo native onions
¼ kg carrot 1 pc. ginger
red sweet pepper ¼ kg salt
Procedure:
1. Peel and shred papaya.
2. Trim and cut the remaining vegetables into desired slices (carrots, sweet pepper,
native onions and ginger).
3. Work each vegetable separately with salt and squeeze out juice.
4. Mix together and pack loosely in preserving bottles.
5. Pour hot pickling solution.
6. Seal and store.
7. Prepare pickling solution by boiling ¾ cup sugar in 1 cup of native vinegar.

Pickled Green Mangoes

Ingredients:
4 pieces green unripe mangoes
1/3 cup salt
1 cup sugar
1 cup water
Procedure:
1. Pare and cut mangoes into halves.
2. Slice lengthwise and sprinkle salt. Set aside overnight to wilt.
3. Press gently with clean cloth to remove part of the juice from the slices.
4. Pack in jars.
5. Prepare syrup by boiling 1 cup sugar and 1 cup water. Strain.
6. Set aside.
7. When slightly cool pour syrup on packed jars then seal.
8. Store in the refrigerator.

VEGETABLE PICKLES IN VINEGAR

STEPS IN THE PREPARATION OF BRINE FOR VINEGAR PICKLES

1. Choose small, good quality cucumbers, onions, and other pickling vegetables.
Discard those that are blemished or infected with microorganisms.
2. Pack in a suitable container like jars stoneware crock, keg or barrel.
3. Prepare a 10 – 12 % brine by mixing 454 grams of salt per 3.8 liters of water. Pour
brine into container until vegetables are completely covered.
4. Add more salt, (454 grams for every 4.5 kilograms of vegetables). Make sure that
salt is dissolved.

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5. Kee p the vegetables down by placing a plate on top.
6. Add 1 1/3 grams of salt per 4.5 kilograms of vegetables weekly for five weeks.
Always place salt in the liquid above the weight cover to ensure uniform mixture.
If salt solution is weak in some parts of the container, the pickles on these parts
will spoil.
7. Always be on the lookout for scum and remove it as soon as it forms. After the
fifth week, seal the container with paraffin. Some of the vegetables that may be
preserved this way are green tomatoes, buts, sayote, string beans and cucumber.
8. For some vegetables like onions, peppers and cauliflowers, stronger brine, 680
grams of salt per 3.8 liters of water is needed. In preparing sour pickles, store and
keep submerged in brine for four to six weeks before use.

STEPS IN THE PREPARATION OF SOUR PICKLES FROM SALT STOCK:

1. Remove carefully the vegetables from the brine.

2. Heat and simmer in an enamel-lined aluminum kettle with plenty of water.
3. Remove from stove and let stand for 9 – 16 hours to remove excess salt. Use
wooden spoons as iron spoons discolor the pickles and are often affected by
acid. Repeat the process if pickles are still salty. Pickles keep better when a
small amount of salt is left.
4. Drain very well. Sort the washed pickles. Pickles should be of uniform size to be
more attractive.
5. Cover the pickles with vinegar, preferably the native kind with 4.5 to 5%
Vinegar acidity. If very sour pickles are preferred, store first in a 4.5% Vinegar
solution from seven to ten days. Then, transfer them to a fresh vinegar
solution of the desired strength. When only one application of vinegar is used,
replace this with fresh vinegar after a few weeks to prevent mold growth or
softening by bacteria.
6. Seal the containers for longer-keeping pickles.

How to Clean Produce

Vegetables and fruit to be pickled should be scrubbed thoroughly with a

vegetable brush under running water. Soil or any spots left on the vegetables may
contain bacteria, which can cause the pickles to spoil.

Qualities of Fruits and Vegetables Used in Pickling

No matter what method you choose, pickles should be made with young, fresh
vegetables. Do not use waxed supermarket cucumbers for pickling because the acid
or salt will not penetrate them properly.
Select only the freshest vegetables for pickling that are free of bruises and
blemishes. Use as soon as possible after picking to help prevent a bitter flavor.
When choosing vegetables and fruit for pickling, select those that are nearly
the same size so that the picking brine penetrates the pickles uniformly. Use odd-
shaped and more mature cucumber relishes and bread-and-butter style pickles.

To know the different types of cuts is not only to show your skills and fancy
everyone how master you are to hold a knife but also have knowledge on different
kinds of cuts.

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 PROCESS FLOW CHART OF MAKING PICKLED MIXED VEGETABLE

Selecting Good Quality

Raw Material

Washing/Peeling

Cutting

Preparing of Pickling Solution

Cooking of Pickling Solution

Arranging of Vegetables in Jars

Pouring of Pickling Solution

Packing

Pasteurizing

Cooling

Labeling

Advantages and Disadvantages of Pickling

Pickling makes use of vinegar or brine to preserve food and extend its shelf
life.

Advantages
1. Pickling rivals freezing, canning and
drying for preventing foods from
spoiling.
2. It adds unique flavors to meals that
might otherwise boring.
3. Many fermented foods are also good
sources of nutrients, including
Disadvantages
1. Pickling alters the taste of foods
permanently; therefore the pickled
item might not be a possible
consideration as a substitute for a
fresh ingredient in a recipe.
2. High-sodium products like pickles
can cause higher blood pressure so
moderate your pickle consumption.

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 vitamins, amino acids and healthy
bacteria.
4. Pickle juice can be used to facilitate
hydration and can be used to
decrease muscle cramps cause by
heat.
3. Like canning, it requires the expense
of jars, lids, and other canning
equipment. However, unlike canning,
pickling does not require the use of a
pressure canner.

5. Allows food, such as cucumber,

zucchini and summer squash, to be
preserved longer than foods that
could be eaten fresh.

What’s More

A. Directions: Complete the process flow of making pickled mix vegetables. Write
your answer on your activity notebook.

1. Selecting good quality of 11.Labeling

raw materials

2._________________ 10. _____________

3. Cutting
9. Pasteurizing

4.________________ 8._____________

5. Cooking of Pickling 6._________ 7. Pouring of Pickling

Solution _______ Solution

B. Directions: Rewrite the following procedures of making pickled vegetables, but this
time in chronological order. Write your answers on your activity notebook.
 Cut into halves, lengthwise.
 Trim, wash and drain vegetables.
 For every kilo of vegetables, sprinkle 4 to 5 tablespoons of salt.
 After a day, wash vegetables in running water and squeeze gently. If too salty,
soak in water.
 Squeeze and slice thinly. Serve with ginger sauce.
 Arrange them in container. Press vegetables with the palm of hands.
 Place cheesecloth or plastic on top and put weight so as to draw the juice from
the vegetables. Cover.

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C. Directions: Write T if the statement is correct and write F if the statement is
incorrect. Write your answer on your activity notebook.

1. Vegetables and fruit to be pickled should be scrubbed thoroughly with a vegetable

brush under cold water.
2. If vegetables are to be made into vinegar pickles, they should be removed from the
brine and soaked in hot water until excess salt from their tissues is removed.
3. No matter what method you choose, pickles should be made with young, fresh
vegetables.
4. Nutrient loss is affected by a treatment before cooking.
5. The level of acidity in a pickled product is as important to its safety as it is to taste
and texture.

What I Have Learned

Directions: Supply the missing words to each sentence to complete the thought.
Write your answer on your activity notebook.

1. The lactic acid formed by fermentation and the pickling solutions act as ________.
2. When the preservative used is vinegar, the acetic acid content of the pickles and
liquid must be high, above _________________ of acetic acid.
3. When choosing vegetables and fruit for pickling, select those that are ___________
so that the picking brine penetrates the pickles uniformly.
4. Select only the freshest vegetables for pickling that are free of ____ and blemishes.
5. Spices should be used moderately and should not _________ the flavor of the fruit
and vegetables.

What I Can Do

Directions: Apply your knowledge in making pickles. Choose one from the papaya or
bamboo shoots (labong). Follow the quick method of making pickles by following the
procedure below. Take a video while you are performing this task and send it to your
teacher including your output.

Procedure:
1. Measure enough water to cover.
2. Boil the water, remove from fire.
3. Drop in the cucumber and cover.
4. Allow to stand overnight. Drain. Repeat this procedure for 3 days.
5. Slice and drain cucumber.
6. Soak in boiled pickling solution (1 cup vinegar, ¾ cup sugar, 1 tsp. salt, 1
tsp. mixed pickling spices, optional) overnight.

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7. Allow to soak for 3 days. Drain.
8. Boil the pickling solution.
9. Pack cucumber in sterilized jars and pour solution.
10. Pasteurize at 70ºC for 20 minutes. Seal.
Scoring Rubrics
Criteria 15 10 5
Uniformity of Slices Correct shape and Correct shape and Shape and slices
slices of slices of of vegetables are
vegetables are vegetables are not uniform.
uniform. slightly uniform.
Neatness/Cleanliness The output is The output is The product is
clean and well- slightly clean and clean but not
organized . well- organized. organized.
Taste Output is very Output is very Output is
presentable and presentable and presentable and
taste exceeds the taste meets the taste is little
standard standard. below the
standard.
Total Score

Assessment

Directions: Read each item carefully and choose the letter of the correct answer.
Write the letter of your answer on your activity notebook.

1. What ingredient gives flavor to the pickles?

A. curing salt C. spices
B. salt D. sugar
2. Which of the following ingredients extracts the juice from the shredded vegetables
and controls the growth of spoilage bacteria?
A. salt C. vinegar
B. sugar D. water
3. What taste does high acidity level create?
A. salty C. sweet
B. sour D. sugary
4. There are two basic categories of pickles; those preserved in ___________ and those
soaked in ____________________.
A. lactic acid, distilled water C. vinegar, salty brine
B. salty water, sugar water D. vinegar, sugar water
5. The addition of salt during pickling _____________________ hence supplementing
the action of salt.
A. permits the naturally present lactic acid to grow
B. prevents the naturally present lactic acid bacteria to grow
C. either of the two
D. none of these

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 12
What’s In What’s New
What I Know
1. CUCUMBER
1. SUGAR
1. D 2. PICKLING
2. WATER
2. C 3. WATER
3. SALT
3. C 4. SALT
4. CUCUMBER
4. C 5. VINEGAR
5. SPICES
5. A
6. VINEGAR
What’s More C. What I have Assessment
1. F Learned
A. 2. T 1. C
2. Washing/Peeling 3. T 1.PRESERVATIV
4. Preparing of Pickling Solution 4. T 2. C
E
6. arranging of vegetables in jars 5. T
3. B
8. Packing 2. 2%
10.cooling 3. NEARLY THE 4. D
B.
SAME 5. A
 Trim,wash and drain vegetables 4.
 Cut into halves, lengthwise
 Arrange them in container. Press BRUISH/DAMAG
vegetables with the palm of hands E
 Place cheesecloth or plastic on top
and put weight so as to draw the 5. OVER POWER
juice from the vegetables.cover
 After a day, wash vegetables in
running water and squeeze gently.
If too salty, soak in water
 Sqeeze and slice thinly. Serve with
ginger sauce.
Answer Key
References

Competency-based Learning Modules in Food Processing Grade 9-12. Philippines:

Department of Education, n.d.

Competency Based Learning Modules in Cookery Grade 9-12. Philippines:

Department of Education, n.d.

Curriculum Guide. Food Processing 9-12. Philippines: Department of Education, n.d.

Most Essential Learning Competency. “Food Processing Exploratory Course Grade

7/8” Philippines: Department of Education, n. d.

K to 12 Home Economics - Cookery Curriculum Guide May 2016

Pleasant Barbara. 2017. Make Pickled Vegetables in 4 easy steps. Accessed February
20, 2021.https://www.growveg.com/guides/make-piSckled-vegetables-in-4-
easy-steps

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