Pickles

Pickles

Pickles - Pickles are also the result of a lactic acid fermentation of a number of vegetables and fruits. Home made pickles are preserved by a combination of salt and vinegar. It is more economical for commercial manufacturers to allow vegetables and fruits to undergo lactic fermentation and produce, the acidity necessary for preservation.

Food products are/packed in jars or tanks and covered with brine containing 10 to 20 per cent salt. This permits the growth of high salt tolerant microorganisms, mainly Lactobacillus plantarum and other lactic acid bacteria.

Fermentation proceeds under favourable condition for 6 to 8 weeks, during which time the colour, consistency, and flavour of foods change. After this period the jar is emptied, and the pickles, now called salt stock; are freshened by soaking in water. Salt stock can be used/to prepare sweet, sour, mixed and other types of pickles

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