Spicy Fruit Pickles
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About this ebook
Fruit, from a consumer's point of view, is a juicy, sweet, and fleshy edible product (i.e. the ripened ovary of a flower) of a plant that contains seeds and an envelope. So from a consumer's point of view, plant products such as apple, apricot, pear, peach, ripe sweet mango, ripe sweet papaya, phalsa, karonda, pineapple, berries of all kinds, cherry, lychee, citrus fruits of all kinds, mangosteen, ripe sweet jackfruit, rambutan, grape, and all other similar fruits that are sweet, fleshy with seeds are fruits.
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Spicy Fruit Pickles - Agrihortico CPL
Spicy Fruit Pickles
AGRIHORTICO
Copyright © 2019 AGRIHORTICO
All rights reserved.
www.agrihortico.com
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 flavour of the food; for pickling purposes, you may use ‘pickling-salt’ available in the market
It hardens the tissues of fresh fruits and vegetables and also controls fermentation process
Salt content of 15% or above prevents microbial spoilage