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