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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

3.16 Pickles



Sliced vegetables or fruits (or whole prepared vegetables)

Prepare vegetables as shown in Diagram 3.13. and fruits as shown in Diagram 3.1.

Mix ¬ salt
Mix ¬ water
Mix ¬ (sugar)

Prepare a brine containing ingredients according to the type of product required (Table 1) and to taste (e.g. the use of sugar or different fruit and vegetable mixtures). Store vegetables for up to 18 months in food grade plastic or wooden barrels to allow natural fermentation to precede. Ensure that vegetables are held below surface of brine at all times (Fig. 12).

Fill/seal ¬ jars + lids

Remove from barrels and repack in jars. Jars and lids sterilised by boiling in water for minimum of 10 min. Fill new brine/vinegar onto vegetables in jars. Small lid sealers available (Fig. 11). Final salt content = 2-6%, final acetic acid content = 6-10%.

Fill/seal ¬ brine/vinegar


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).