Pickle preparation
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This document provides information about pickle making in India, including key ingredients like salt and oil that play an important role. It also lists some tips for making pickles, such as using fresh seasonal vegetables and sterilized jars. Recipes for mango pickle and lemon pickle are included. The health benefits of pickles are discussed, such as their antioxidant and probiotic properties that can help with digestion and control of diabetes. Pickles also offer liver and ulcer protection.
Pickle preparation
- 1. VIMAL PRIYA subramanian 3rd BSC.BOTANY 151BO047
- 3. Pickle making is ancient tradition in India. The western world regards it as the art of preservation or fermentation. Salt and oil play very important role in pickle making. We use any kind of leaves and vegetables
- 5. HIGHLIGHTS Salt and oil play very important role in pickle making Different oils and spices render different characteristics to the pickles The fresher the vegetables, the crunchier the pickles will be
- 7. SMART TIPS Use a sterilised jar for pickling and use only fresh seasonal vegetables and fruits. The fresher the vegetable, the crunchier the pickle will be Don’t skip on the salt. You need the salt to draw the water out of the vegetable and to preserve the pickle for a longer span of time. Try using flavoured vinegar which can add new twists to your favourite pickle recipes. Always wipe the rim of the jar clean before putting the lid on.
- 8. MANGO PICKLE Chop mangoes to slightly large cubes. Add them to a dry bowl, along with red chilli powder, mustard powder, salt, lightly crushed garlic. Pour oil gland mix well .Set aside for 24 to 28 hour . Stir mango pickle well and if needed add more salt. Store this in a clean ass jar.
- 9. Heat 60 gm oil and add the lemons and saute for about 10 minutes over heat . Add salt and chilli powder, saute for another 10 minutes
- 10. Lemon pickle Add fenugreek seeds, asafoetida and turmeric and the remaining oil, bring to a boil, lower the heat and cook for 10 minutes Take it off the a heat and store in a clean airtight jar when cool Gets softer when matured for 10-15 days
- 11. HEALTH BENEFITS 0F PICKLE ANTIOXIDANT PROPERTIES IMPROVE DIGESTION Pickle can be a good source of antioxidant. Antioxidants are those are those micronutrient that help in protecting our body against the attack o free radicals Radicals are unstable chemicals that is damage our DNA Probiotic bacteria actually help us in the digestion Which is present in our digestive system . Some time, due to the use of antibiotics, that friendly bacteria will be destroy The fall in their numbers can cause digestive problems that can be solved by eating pickle
- 12. Control Diabetes Studies have shown that consuming vinegar based pickle improves hemoglobin level in diabetic patients, which in turn helps in controlling diabetes. The acetic acid present in vinegar has been noted to be responsible for this phenomenon. However, care must be taken to avoid the consumption of salted pickles as excess sat increases blood ppressure.
- 13. LIVER PROTECTION Apart from benefits such as improved digestion , amla or gooseberrry pickle also has hepatoprotective properties. Studies have shown that when amla extracts were administered to lab animals with chemical –induced hapatoxicity or liver damage, the damage was reduced significantly .
- 14. REDUCE ULCERS Ulcer are internal wounds caused due to a failure of mucous membranes and acid interaction on tissues. Particularly, gastric ulcers are caused by a weakening of mucous membrane and hyperacidity. Regular consumption of amla or Indian gooseberry pickle also helps in reducing ulcer, if any
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