1. Kitchen's Test
Best Pickling Method
Hairieyl Azieyman Bin Azmi
D20101037426
Heng Tiger
D20101037446
Muhammad Shamim Bin Zulkefli
D20101037460
Ng Seng Wei
D20091035105
Mohamad Arif Bin Nasaruddin
D20091035123

2. dry salt
Pickled cucumber

3. Pickled Cucumber
 Are made throughout the world-in Africa, Asia and
Latin America.
They are made by mixing cucumber with salt from
where they undergo a lactic acid fermentation.

4. Preservation principles
Selected cucumbers are prepared and placed in dry
salt.
With wet fruits such as cucumbers, dry salt is usually
used.
The salt draws moisture out of the cucumbers to
form a brine.
solution of salt and liquid with an extremely
high salinity content

5. Lactic acid producing bacteria thrive in the
salty environment and begin to grow and
multiply.
As they do so they produced lactic acids as a
by-product, which increase the acidity of the
pickle and gives the it its distinctive sour taste.
 The increased acidity preserves the
cucumber and prevents the growth of other
food poisoning bacteria.
The fermentation continues until all the
nutrients are used up and the acidity is so high
it destroy the lactic acid bacteria.

6. 3 factors should be remembered
• Low
Salt
Concentration • Producing a mix of acid, and aroma compound.
• Should be low(21°C)
Temperature • Producing a mix of acid, and aroma compound.
• Less than 4.6.
PH • To kill most bacteria.

8. Raw material preparation
Select the raw material. Select the cucumbers
without bruising or damage.
Wash the cucumbers in potable cold water
and drain. It is important that the water used for
washing is clean-boiled water is ideal-to avoid
contamination of the brine by water-borne
bacteria.

9. Chlorinated water should not be used for washing
the fruit as this could prevent the natural fermentation
taking place. The cucumbers are sliced into thin and
round slices.

10. Flow diagram
QUALITY
PROCESS ASSURANCE
Selection Only good condition of
cucumber should be used
Wash In clean water
Mix with salt 50g salt with 4 cucumbers
Ferment For between one and four
week at 21°C.
Package

11. Process-How to Make Pickles
Step 1:Selecting the cucumbers
•The picture at right shows
a good cucumber for
pickling( bottom) and a bad
one (top). The good one is
dark green, firm and not
bloated.

12. Step 2: Cut and Wash the
cucumbers

13. Step 3:Mix the salt with
cucumbers
This allow the brine to form by
osmosis( water is drawn out of the
cucumber and mixes with the salt to make
brine).This take few hours depending the
temperature.

15. Add Vinegar and Sugar

16. Step 5: Fermentation occurs
As soon as the brine is formed, fermentation
starts at 21°C and bubbles of carbon dioxide
appear. Fermentation takes between one and
four weeks depending on the ambient
temperature. Fermentation is complete when no
more bubbles appear.
 Anaerobic fermentation in brine produce lactic
acid, or marinating and storing it in an acid
solution : vinegar (acetic acid).
 Help to reduce the pH value (less than 4.6,which
is sufficient to kill most bacteria)