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Tle - Afa-Fp: Quarter 4 - Module 3
Tle - Afa-Fp: Quarter 4 - Module 3
TLE - AFA-FP
Quarter 4 - Module 3
Preparing Raw Materials
(Pickling)
TLE - AFFP - Grade 9
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.
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
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Lesson
Preparing Raw Materials
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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.
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.
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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.
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.
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
Washing/Peeling
Cutting
Packing
Pasteurizing
Cooling
Labeling
Advantages Disadvantages
1. Pickling rivals freezing, canning and 1. Pickling alters the taste of foods
drying for preventing foods from permanently; therefore the pickled
spoiling. item might not be a possible
consideration as a substitute for a
2. It adds unique flavors to meals that fresh ingredient in a recipe.
might otherwise boring.
2. High-sodium products like pickles
3. Many fermented foods are also good can cause higher blood pressure so
sources of nutrients, including moderate your pickle consumption.
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vitamins, amino acids and healthy
bacteria. 3. Like canning, it requires the expense
of jars, lids, and other canning
4. Pickle juice can be used to facilitate equipment. However, unlike canning,
hydration and can be used to pickling does not require the use of a
decrease muscle cramps cause by pressure canner.
heat.
What’s More
A. Directions: Complete the process flow of making pickled mix vegetables. Write
your answer on your activity notebook.
3. Cutting
9. Pasteurizing
4.________________ 8._____________
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. 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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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
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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