Pickling
Pickling is
the process of preserving the cucumber in which it may consume directly or it
may also use as ingredients in other recipes.
Pickling can
also be as source of income especially when the quality of the cucumber and the
procedures are good. We made this exercise in order for us to learn the
principles of obtaining profit out of raw materials that are easy to provide
and which is economically and environmentally friendly.
First I would like to share some information about cucumber.
1.
3
inches cucumber (gherkins) – this is the commonly known as “pickling cucumber”
in the market it is Php 45 per kilo.
2.
4
inches cucumber (dill)- Php 30 per kilo
3.
5
inches cucumber (slicing)- Php 15 per kilo
4.
5
inches and up cucumber- these cucumber are reject.
Gynoecious- all female cucumber (with
fruit)
Androecious- all male cucumber
(without fruit)
Parthenocarpic- no fertilization
occurred.
Phytohormone- hormones on the body of
the plant; It is built in on the body of the plant.
Procedures in making
pickles
1.
Harvest
cucumbers that are only 3 inches which is suitable for pickling process.
2.
Get
the weight of those in order to make the ratio which is 1 kilogram of salt:4
liters of water.
3.
Wash
the cucumbers and put it on brine solution for 15-30 days.
4.
After
30 days simmer it with alum for 30 minutes to harden the skin of the cucumber
and then keep it 24 hours in running water in order to lessen the saltiness.
5.
For
making the sauce. We need 3 cups of vinegar, 3 ½ cups of sugar, all spice and
then cinnamon.
I hope this can help you J
