Spicy Fruit Pickles

Spicy Fruit Pickles

AGRIHORTICO

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Table of CONTENTS

Spicy Fruit Pickles

Pickles and Pickling: An Introduction

Fruit Pickles: An Introduction

Bengal Currant or Karonda Pickles

Gooseberry Pickles

Jackfruit Pickles

Papaya Pickles

Pear Pickles

Plum Pickles

Phalsa Pickles

Olive Pickles

Pickles and Pickling: An Introduction

Pickling is the most popular and one of the most ancient methods of preserving perishable, fresh foods. It is also the most common and popular home-based enterprise. Most suitable foods for pickle-making are meat, fish, fruits, and vegetables. Perishable foods can be preserved for months and years by pickling process. Pickles are good appetizers and enhance the flow of gastric juice for aiding digestion. Pickling also adds taste or palatability to main dishes of a meal.

Pickling is a food preservation technique which uses either common salt or brine solution or vinegar as a preservative. Brine is saline and vinegar is acidic (vinegar contains acetic acid). Pickling is nothing but a natural food fermentation process. In pickling process, the ingredients are fermented with naturally occurring bacteria present in the foods.

Brine Pickles: Salt pickling or preservation is generally used for vegetables and fruits that contain very little sugar. If sugar is less, sufficient lactic acid is not formed by fermentation to act as preservative. Hence the best alternative is to preserve such foods by using salt. Major advantages of pickling in salt are as follows:

Salt improves the taste and