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Introduction

Pickling

The preservation of food in common salt (or) in vinegar is known as pickling.

It is one of the most ancient methods of preserving fruits and vegetables.

Pickles are good appetizers and add to the palatability of a meal. They stimulate the flow of gastric juice and thus help in digestion.

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Banana pickle

Banana flower pickle

Banana pseudomonas pickle

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Recipe of banana pickles

Ingredients:

Salt

Vinegar

Sugar

Spices

Water

Cooking utensils

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Recipe of banana pickles

Method

Pickling is done in two stages

(1) By curing (or) fermentation with dry salting (or) fermentation in brine (or) salting without fermentation.

(2) By finishing and packing.

Pickling is the result of fermentation by lactic acid forming bacteria which are generally present in large numbers on the surface of fresh vegetables and fruits.

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Recipe of banana pickles

Method

Bacteria can grow in acid medium and in the presence of 8-10% salt solution whereas the growth of a majority of undesirable organisms is inhibited.

Lactic acid bacteria are most active at 30oC, so this temperature must be maintained as far as possible in the early stage of pickle making.

When vegetables are placed in brine, it penetrates into the tissues of the vegetables and soluble material present in them diffuses into the brine by osmosis.

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Recipe of banana pickles

Method

The soluble material includes fermentable sugars and minerals.

The sugars serve as food for lactic acid bacteria which convert them into lactic acid and other acids.

The acid brine thus formed acts upon vegetables tissues to produce the characteristics taste and aroma of pickle.

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There are two methods for pickling

1. Dry salting method 2. Fermentation in brine

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Recipe of banana flower pickles

Ingredients

Cleaned banana flower -1 kg

Mustard - 25 g

Fenugreek - 25 g

Asafoetida - 5 g

Pepper -10 g

Coriander -10 g

Cumin seeds - 5 g

Aniseed - 5 g

Galic - 200 g

Lime juice - 150 ml

Vinegar - 200 ml

Turmeric powder- 5 g

Chilli powder - 80 g

Salt - 90 g

Oil - 400 ml

Sodium benzoate- 250 ppm

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Recipe of banana flower pickles

Method

Wash the banana flower in water and cut into thin slices. Heat the oil and add coarsely ground garlic.

Cook the flower in oil.

Roast the mustard, asafetida, aniseed, cumin and fenugreek and powder it.

Add the powdered ingredients, chilli powder, pepper powder, coriander powder, salt and turmeric powder to the boiled mass.

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Recipe of banana flower pickles

Method

Then add the lime juice and cook the pickle in low flame.

Stop cooking when the oil separates out from the pickle and add vinegar.

Cook the pickle and mix the preservative.

Bottle the pickle in a sterilized container.

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Recipe of banana pseudostem pickles

Ingredients

Banana pseudostem -1 kg

Mustard - 25 g

Fenugreek - 25 g

Asafoetida - 5 g

Pepper -10 g

Coriander -10 g

Cumin seeds - 5 g

Aniseed - 5 g

Galic - 200 g

Lime juice - 150 ml

Vinegar - 200 ml

Turmeric powder- 5 g

Chilli powder - 80 g

Salt - 90 g

Oil - 400 ml

Sodium benzoate- 250 ppm

 

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Recipe of banana pseudostem pickles

Method

Wash the banana pseudostem in water and cut into thin slices. Heat the oil and add coarsely ground garlic.

Cook the pieces in oil. Roast the mustard, asafetida, aniseed, cumin and fenugreek and powder it.

Add the powdered ingredients, chilli powder, pepper powder, coriander powder, salt and turmeric powder to the boiled mass.

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Recipe of banana pseudostem pickles

Method

Then add the lime juice and cook the pickle in low flame.

Stop cooking when the oil separates out from the pickle and add vinegar.

Cook the pickle and mix the preservative.

Bottle the pickle in a sterilized container.

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