Page 38 - Horticulture Practical Guide
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ANNEXURE-V
Main Points to be Considered
In Pickle Making
1. The vegetables used should be fresh because freshness governs the quality of
the inished product.
2. For making pickle, keep the salted fruit and vegetable pieces as such for some days
so that salt may be absorbed in the Fruit/Vegetable pieces by osmosis.
3. The quantity of the salt, vinegar and oil are important in pickles and to be
maintained, for long shelf life. The quantity of spices can be altered as required.
4. As metal is corroded by the vinegar so avoid covering the jars with metal lids
unless they are well lacquered and/or lined with vinegar resistant paper.
5. For preparing mixed vegetable pickle Desi Gobi (Cauli lower) should be preferred
over improved/hybrid variety.
6. The selected vegetables/fruit should not be over-ripe or under-ripe.
Physiologically mature (Plant ripe) fruit/vegetables should be preferred for
making good quality of product.
7. After adding Rye in the pickle, do not open the container atleast for 15 days
otherwise due to fermentation, the lavour will vanish.
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