Pickled Products

Pickled
Products
The term pickles, if used unqualified, means
cucumber pickles. Most pickled fruits and
vegetables other than cucumbers are
generally called by their names, such as
pickled onion, pickled watermelon rind,
pickled mango, or pickled turnip.

Mixed Pickle

Mixed Pickle is a mixture of pickled fruits and

vegetables.

Relish or Piccalilli

The term given to chopped mixed pickles.

Chutney

Chutney is a hot spicy sweet pickle made from

fruits and spices like ginger, garlic and chili.

Pickled products are not limited to fruits and

vegetables. Eggs, meat and fish, when pickled,
indeed lend zest and life to the diet.

Cucumber Pickles

Cucumbers are used either as

green stock or as salt stock.
The green stock is the fresh
cucumber and processed as
unfermented cucumber pickles
(often called quickles). The salt
stock is the fresh cucumbers
transformed into pickles by
controlled fermentation in salt
medium. The fermented salt
stock is then desalted by
soaking in several changes of
water and made into a number
of varieties of dill, sour and
sweet pickles.

Genuine dill pickles

Genuine dill pickles are produced by

natural fermentation of fresh
cucumbers in about 30 degree
salometer brine with added cured
dill weeds, mixed spices and
vinegar. These pickles are marketed
in their original brine. Overnight or
fresh fermented dill pickles are
fermented in a weaker brine of 20
degree salometer for a short period
of time. Fermentation is stopped
after a few days either by cold
storage or pasteurization. These
pickles thus retain some of the
flavor of the fresh cucumbers along
with the dill flavor.

Sour pickles

Sour pickles are prepared from fully fermented

salt stock, freshened to the desired salt
content and packed in spiced 5% acid vinegar.
It is marketed as whole sour pickles, sour
mixed pickles and sour relish

Sweet pickles

Sweet pickles are prepared from fully

fermented salt stock, vinegar, spices and
sugar ranging from 12 to 22 per cent of the
pickling solution. Sweet pickles are marketed
in many varieties, such as: sweet pickle sticks,
chips or chunks, sweet dill pickle, mixed sweet
pickle, or sweet relish.

Fermented or brined pickles

Fermented pickles or brined

pickles undergo a curing process
for several weeks in which
fermentative bacteria produce
acids necessary for the
preservation process. These
bacteria also generate flavor
compounds which are associated
with fermented pickles. Other
vegetables may be fermented,
such as using cabbage to produce
sauerkraut. Initial fermentation
may be followed by the addition of
acid to produce such products as
half dills or sweet gherkins.

Fresh- packed or Quick Process Pickles

Quick process pickles are made from vegetables

and fruits which have not been through a brining
process. The ingredients are often soaked
overnight in salt water to remove part of the water
content and to make them crisp. Some recipes call
for soaking a few hours in ice water, while other
recipes involve mere addition of, or cooking in,
spiced pickling solution. Chutneys, relishes and
most fruit pickles belong to quick process since
they are rarely made from brined products.

Examples of Pickled Products

Fermented

Pickles
*Mixed pickle
*Cucumber Pickles

*Green tomato pickle

*Pickled onions

Unfermented Pickles

Quick Process Pickles

(Quickles)
*Quick cucumber pickle

*Ice water pickle

*Bread and butter pickle

*Pickled banana slices

*Melon sweet pickle

*Mango sweet pickle

*Papaya sweet pickle

*Spiced pineapple
tidbits

*Santol sweet pickle

*Watermelon rind sweet pickle

Chutneys
*Guava Chutney

*Pineapple chutney

*Mango chutney

Relishes
*Sweet pickle
relish

*Vegetable relish

*Hot Dog relish

Other pickled fruits and

vegetables
*Sinkamas pickle
*Pickled mangoes

*Pickled pigs feet

*Pickled tongue