Perform Acetic
Acid/ Lactic Acid
Fermentation/
Pickling of
Vegetables
Julie Ann R. Corpin
Instructions: Identify the ingredient that is indicated by
the label.
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Pickling is the preservation of food in vinegar solution
without bacterial fermentation.
Pickling uses acidic solution to give food its sour flavor,
whereas fermenting uses lactic acid bacteria.
A basic pickling solution consists of vinegar and sugar, but
herbs and spices can be added for extra flavor. The mixture is
brought to a boil and then poured into a container of
vegetables or fruits. The use of heat kills the bacteria while
the vinegar makes the texture of the food softer.
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Pickling is the process of preserving or
extending the shelf life of food by either
anaerobic fermentation in brine or immersion
in vinegar. The pickling procedure typically
affects the food's texture, taste, and flavor. The
resulting food is called a pickle, or, to prevent
ambiguity, prefaced with pickled. Foods that
are pickled include vegetables, fruits, meats,
fish, dairy and eggs.
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Preparing Vegetables for Pickling
• Thinly slice cucumbers, summer squash, ginger,
or red onion
• Cut carrots, cucumbers into spears
• Peel carrots
• Blanch green beans (optional, but helps preserve
their color)
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Preparing Pickling
Solution
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Flavoring Quick Pickles
• Fresh herbs: dill, thyme, oregano, and rosemary
hold up well
• Dried herbs: thyme, dill, rosemary, oregano
• Garlic cloves: smashed for mild garlic flavor, or
sliced for stronger garlic flavor
• Fresh ginger: peeled and thinly sliced
• Whole spices: mustard seed, coriander,
peppercorns, red pepper flakes
• Ground spices: turmeric or smoked paprika is
great for both color and flavor
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Pickling Solution Ingredients:
1. SWEET
1 cup sugar
1 tsp mixed pickling
spices 3. SWEET/ SOUR
1 tsp salt 1 cup vinegar
2. SOUR
1 cup vinegar ¾ cup sugar
½ cup sugar 1 tsp mixed pickling
1 tsp mixed pickling spices spices
1 tsp salt 1 tsp salt
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Procedure:
1. Add vinegar, sugar, salt, and spices in a saucepan.
2. Stir mixture until the sugar and the salt has been
dissolved.
3. Boil mixture for two minutes.
Pickled Products
1. Atchara is a popular appetizer and a side dish for fried or
grilled foods in the Philippines.
2. Sayote Mixed Pickles
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Packaging
Materials
Types of Packaging
Materials
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1. Metal Containers are used as fermentation vats but are
not used for packaging fermented products. They are
relatively expensive, and their reaction with acids in
fermented food can cause an off taste.
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2. Wooden containers are specially used for fermenting
wines and beers but are rarely used for packaging. Wooden
containers are difficult to sanitize and not ideal for
transportation.
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3. Ceramic containers or stoneware can be used for
fermented foods, but they are heavy to transport and prone to
breakage. They are ideal for household consumption.
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4. Plastic Containers are
widely used for packaging
fermented and pickled
products. Look for high-
density polyethylene (HDPE),
low-density polyethylene
(LDPE), and polypropylene
(PP) in the labels or ask your
supplier. These are guaranteed
food-grade plastic containers.
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5. Glass containers are
widely accepted as packaging
materials for fermented and
pickled products.
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Types of Glass Containers
Glass container is ideal for fermented and pickled products
for a number of reasons:
1. No chemical reactions between container and the contents
2. Non- toxic.
3. Clear and transparent, growth of molds can be easily
detected
4. Reusable as long as it is washed and sterilized
5. High temperature resistance
6. Impermeable, if properly sealed, gas and liquid cannot
contaminate the contents.
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