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Submitted by: Course: BTVTED-FSM 2A Sorsogon State College

Roselyn P. Yao Sorsogon City
Campus
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INFORMATION SHEET

Food Preservation Methods: Pickling

(Title)

Learning Objectives:

After reading this INFORMATION SHEET, YOU MUST be able to:

1. Classify the meaning of pickling.

2. Identify the proper ways in pickling
3. To know the different types of pickling.

Introduction:

This information sheet will discuss the pickling method

in food preservation. This sheet contains a little
history, meaning, types, and common ingredients used in
pickling. Pickle troubleshooting is also included in this
topic.

Food preservation has been practiced for centuries,

with salting generally recognized as the earliest form of
preservation. Food preservation is one of the most
important inseparable parts of human life. Food
preservation refers to the processes used to prepare food
for safe, long-term storage. Preservation methods help
inhibit bacterial growth and other types of spoilage,
meaning the food is safe and satisfying to eat in the
future.

DEFINITION OF TERMS
Achar- A South Asian pickle, known as achar, aachar, athanu,
achaar or loncha, is a pickled food, native to the Indian
subcontinent, made from a variety of vegetables and fruits,
preserved in brine, vinegar, or edible oils along with
various Indian spices.

Submitted by: Course: BTVTED-FSM 2A Sorsogon State College

Roselyn P. Yao Sorsogon City
Campus
 3

Alum- It is aluminum potassium sulfate. This is the type of

alum that you find in the grocery store for pickling and
in baking powder. 
Brine- water saturated or strongly impregnated with common
salt
Curing- Curing is a method of preserving food (usually meat
or fish) to prevent spoilage.
Herbs- any plant with leaves, seeds, or flowers used for
flavoring, food, medicine, or perfume.
Hollow- having a hole or empty space inside.
Pickling- Pickling is the process of preserving or extending
the shelf life of food by either anaerobic fermentation in
brine or immersion in vinegar.
Preservative- a substance used to preserve foodstuffs, wood,
or other materials against decay.
Relishes- relishes are made of chopped fruits and vegetables
cooked in a spicy vinegar solution.
Spices- An aromatic or pungent vegetable substance used to
flavor food

Content:
Food Preservation Methods: Pickling
Pickles began 4000 years ago using cucumbers native to
India. It is called “Achar” in northern India. Pickling was
used as a way to preserve food for out-of-season use and for
long journeys, especially by sea.
Pickling is the process of preserving food by anaerobic
fermentation in brine to produce lactic acid, or marinating
and storing it in an acid solution, usually vinegar (acetic
acid). Pickling preserves food by acidification. Acid and/or
fermentation is used to acidify foods. Pickle’s flavor
profiles are sweet, salty, sour, or spicy depending on the
combination of ingredients.
Pickle is the name of the resulting food of this
process. The term Pickle derived from the Dutch word Pekel,
which means brine. In the U.S and Canada, the word Pickle
mostly refers to a pickled cucumber.

Submitted by: Course: BTVTED-FSM 2A Sorsogon State College

Roselyn P. Yao Sorsogon City
Campus
 4

Types of Pickles

1. Brined Pickles- brined pickles takes the longest to

make. It undergoes a curing process in brine, salt and
water solution, overnight or held for several weeks.

2. Fresh-pack or quick-process pickles – the food is

covered in boiling hot vinegar, spices and seasonings.

3. Relishes- relishes are made of chopped fruits and

vegetables cooked in a spicy
vinegar solution.

Submitted by: Course: BTVTED-FSM 2A Sorsogon State College

Roselyn P. Yao Sorsogon City
Campus
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4. Fruit Pickles- Fruit pickles are made of whole or

sliced fruits simmered in a spicy, sweet-sour syrup
made with vinegar or lemon juice.

Pickling Ingredients

1. Produce
 Produce is a generalized term for many farm-
produced crops, including fruits vegetables,
fruits, meats, etc.
2. Salt
 Preservative
 Adds flavor and crispness.
 Gives pickles a tart taste.
 Salt is often added to draw liquid out of the
vegetable being pickled and to inhibit
microbial growth.
3. Vinegar
 Acts as a preservative due to the acidity of
the vinegar.

Submitted by: Course: BTVTED-FSM 2A Sorsogon State College

Roselyn P. Yao Sorsogon City
Campus
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 Vinegar is often used because its acidity keeps

many microorganisms in check.
4. Sugar
 Sweetens taste.
 Counteracts vinegar.
5. Herbs and Spices
 Adds flavor.
6. Water
 Makes liquid portion of brine.
7. Alum (TAWAS)
 Improves the firmness of the pickles.
8. Lime
 Improves the firmness of the pickles.

Pickles Trouble-shooting
Problems Encountered Causes Solution
1. Shriveled Used too strong Measure all the
Pickles brine, too ingredients
heavy syrup or properly.
too strong
vinegar.
Produce is too
ripe.
Over cooking or
over
processing.
2. Strong, Bitter Spices cooked Follow directions
taste too long in for number of
vinegar or too spices to use and
many spices boiling time
used.
Vinegar is too
strong.
3. Dark or Used ground Use whole spices.
discolored spices. Use canning or
pickles Used iodized pickling salt.
salt
4. Soft or slippery Vinegar is too Use vinegar of at
pickles weak least 5% acidity.
Salt brine is Maintain salt
too weak during concentration
fermentation specified in
Submitted by: Course: BTVTED-FSM 2A Sorsogon State College
Roselyn P. Yao Sorsogon City
Campus
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recipe
5. Hollow Pickles Produce held The produce should
too long before start within 24
pickling. hours after
harvesting.

Self-Test
Food Preservation Methods: Pickling

Identification:

1. Improves the firmness of the pickles.

2. Improves the firmness of the pickles.
3. This type of pickle is made of whole or sliced fruits
simmered in a spicy, sweet-sour syrup made with vinegar
or lemon juice.

Submitted by: Course: BTVTED-FSM 2A Sorsogon State College

Roselyn P. Yao Sorsogon City
Campus
 8

4. This type of pickle is made of chopped fruits and

vegetables cooked in a spicy vinegar solution.
5. This type of pickle takes the longest to make.
6. It is the name of the resulting food of this process.
7. The term Pickle derived from the Dutch word Pekel,
which means _______.
8. This ingredient acts as a preservative due to the
acidity of it.
9. It is the process of preserving food by anaerobic
fermentation in brine to produce lactic acid, or
marinating and storing it in an acid solution, usually
vinegar.

10. These ingredients add flavor to the pickles.

Answer Key

Identification:

1. Lime
2. Alum
3. Fruit Pickle
4. Relishes
5. Brine Pickles
6. Pickle
7. Brine
Submitted by: Course: BTVTED-FSM 2A Sorsogon State College
Roselyn P. Yao Sorsogon City
Campus
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8. Vinegar
9. Pickling
10.Herbs and Spices

References:

Brown, Amy., Understanding Food Principles and Preparation 6th

Edition. Mexico 2018

https://www.slideshare.net/asadleo002/pickles-23837093

https://www.academia.edu/11587655/Food_Tech_4_13_Pickling
_and_Fermenting?auto=download

https://foodsafety.ces.ncsu.edu/wp-
content/uploads/2019/01/Troubleshooting-Pickles.pdf?
fwd=no

https://nchfp.uga.edu/publications/uga/uga_pickled_produc
ts.pdf

Submitted by: Course: BTVTED-FSM 2A Sorsogon State College

Roselyn P. Yao Sorsogon City
Campus