Chemistry concept of pickled

1. PRODUCT
DEMONSTRATION IN
CONSUMER CHEMISTRY
“TICKLE MY PICKLE”

2. PICKLED CUCUMBER is a small
miniature cucumber that has been
pickled in a brine, vinegar, or other
solution and left to ferment for a
period of time, by either immersing
the cucumbers in an acidic solution
or through souring by Lacto-
fermentation. Pickled cucumbers
are often part of mixed pickles.

3. WAY OF PRESERVING FOOD
Pickling is a way of preserving and expanding the life of food
through anaerobic fermentation or by the way or immersion in
vinegar. Fermentation in brine results in the food called pickles.
In fact, the pickling procedure results in the texture of the food
and its flavor as well. This procedure can even preserve foods
that are perishable. Pickling is one of the oldest known methods
of food preservation.

4. HISTORY OF PICKLING
The process of pickling is popular all across the world. In
traditional pickling, vegetables and fruits were submerged in
brine or salted and shredded.
In Asian countries, fermented vegetables are very popular, with
scientific research being mainly concentrated on kimchi, which
is the general name given to a group of acid-fermented
vegetable foods that have a long tradition in Korea.

5. Pickled Chemistry Concept
SALT- it
contains NaCl
BRINE- high-
concertation
solution of salt
in water
VINEGAR- it
contains acetic
acid
FERMENTATI
ON- digesting
food and
turning it in
fuel bacteria
PICKLED
CUCUMBER

6. MATERIALS FOR MAKING PICKLED CUCUMBER
JAR SALT
VINEGAR CUCUMBER
KNIFE CHOPPING
BOARD

7. PROCEDURE OF MAKING PICKLED CUCUMBER
1. Wash your ingredients
2. Slice your cucumbers as desired.
3. Whisk together a basic brine made of water, vinegar, and seasonings.
4. Pack the cucumbers into a jar, add some garlic (optional), and pour
the brine over it all
5. And lastly refrigerate until the pickles taste sufficiently “pickled”

8. ARE PICKLED CUCUMBERS BAD FOR YOU?
Pickles are very high in sodium because it’s an important part
of the brining process. Consuming too much salt in your daily
diet can contribute to high blood pressure. Anyone who is on
blood pressure medication or looking to reduce their sodium
intake should eat pickles in moderation or look for low-sodium
options.
Pickles are high in salt content and so it increases the risk of
hypertension and also heart disease.
The main risk of eating pickles is definitely an increase in
blood pressure. It is better to avoid commercial pickles as they
are prepared by using different chemicals that are harmful for
health.

9. END OF THE
DEMONSTRATION
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