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close this bookTraining Programme for Women Entrepreneurs in the Food-processing Industry - Volume II (UNIDO, 1985, 286 p.)
close this folderChapter 3 Fruit and Vegetable Products
View the document(introduction...)
View the document3.1 Fruit Pulp
View the document3.2 Fruit Juice
View the document3.3 Squash
View the document3.4 Cordial
View the document3.5 Syrup
View the document3.6 Nectar
View the document3.7 Wine
View the document3.8 Spirit
View the document3.9 Vinegar
View the document3.10 Fruit in Syrup
View the document3.11 Preserves (jams, jellies)
View the document3.12 Preserves (marmalade)
View the document3.13 Vegetable Products
View the document3.14 Dry Salted Vegetables
View the document3.15 Brined Vegetables
View the document3.16 Pickles
View the document3.17 Sauces

3.15 Brined Vegetables



Sliced vegetable

Prepare vegetables as shown in Diagram 3.13.

Mix ¬ salt
Mix ¬ water
Mix ¬ sugar
Mix ¬ vinegar
Mix ¬ spices

Prepare a brine containing some or all of the ingredients according to the type of product required (Table 1) and to taste (e.g. in the choice of spices, amount of sugar etc.). Heat to 80-90° C.

Fill/seal ¬ jars + lids

Jars and lids sterilised by boiling in water for minimum of 10 min. Hot fill brine onto vegetables in jars while jars are hot to prevent breakage. Small lid sealers available (Fig. 11).


Heat filled jars in boiling water for 10-20 min., depending on the type of vegetable used and the size of the jar.


Cool in air or more rapidly in a jar cooler (Fig. 8).