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    Salt Pickles

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    avocdevereux05
    This document provides instructions for making salt pickles using mangoes. It lists the ingredients as 4 pieces of mango, 3 cloves of garlic, and 9 tablespoons of salt. The instructions include washing the mangoes, boiling water, placing the mangoes and other ingredients in sterile jars, making a brine by dissolving salt in water, pouring the brine into the jars, and letting the mangoes ferment for 2-5 days before storing.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Salt Pickles

    Uploaded by

    avocdevereux05
    7 views1 page
    This document provides instructions for making salt pickles using mangoes. It lists the ingredients as 4 pieces of mango, 3 cloves of garlic, and 9 tablespoons of salt. The instructions include washing the mangoes, boiling water, placing the mangoes and other ingredients in sterile jars, making a brine by dissolving salt in water, pouring the brine into the jars, and letting the mangoes ferment for 2-5 days before storing.

    Original Title

    SALT PICKLES

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    This document provides instructions for making salt pickles using mangoes. It lists the ingredients as 4 pieces of mango, 3 cloves of garlic, and 9 tablespoons of salt. The instructions include washing the mangoes, boiling water, placing the mangoes and other ingredients in sterile jars, making a brine by dissolving salt in water, pouring the brine into the jars, and letting the mangoes ferment for 2-5 days before storing.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    7 views1 page

    Salt Pickles

    Uploaded by

    avocdevereux05
    This document provides instructions for making salt pickles using mangoes. It lists the ingredients as 4 pieces of mango, 3 cloves of garlic, and 9 tablespoons of salt. The instructions include washing the mangoes, boiling water, placing the mangoes and other ingredients in sterile jars, making a brine by dissolving salt in water, pouring the brine into the jars, and letting the mangoes ferment for 2-5 days before storing.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    SALT PICKLES

    Mango
    Ingredients
    4 Pcs. Mango (Native, Indian)
    3 Cloves garlic
    9 Tbsp Salt(traditional)
    1.5-liter boiled water

    METHOD/Procedure
    1. Read general tips before starting recipe (below).
    2. Wash cucumbers thoroughly in water. Place in a bowl and cover with cold water.
    3. Place 5 liters of water in a pot and boil for 5 minutes. Remove from heat and place in a cool place.
    4. When the water has cooled to room temperature, follow the following recipes.
    5. Remove cucumbers from the bowl and place in very clean, sterile jars. Divide garlic, carrot slices, herbs
    and spices between the jars.
    6. Measure 4 cups of water and add 2-3 tablespoons of salt (see tips below). Stir until salt is dissolved.
    7. Pour into jars and repeat until all jars are full.
    8. Place covers on top without sealing them shut. Let stand 2-5 days before storing in a cool place (see tips
    below).

    GENERAL TIPS ON MAKING SALT FERMENTED PICKLES


     First boil water to evaporate any chlorine. Chlorine prevents natural fermentation.
     Wash your hands thoroughly before sterilizing your equipment. Running your jars through a dishwasher
    should be sufficient. Cleanliness is essential to proper fermentation.
     Fermentation time varies according to external temperature. What takes 2 days in summer can take 4-5
    days in winter.
     Large, 1.5-liter jars (or larger) will make the job easier.
     The amount of pickling brine you use will depend on the size of the cucumbers- making brine 4 cups at
    a time means you won’t waste too much salt.
     Using quality salt is crucial. Don’t use table salt or industrial salt.
     Measure salt exactly: 2 level tablespoons of salt per liter of water for half-salt pickles or 3 tablespoons of
    water for traditional salt pickles.
     The pickles are ready after only 24 hours, when they’re half fermented. Put them in the fridge when the
    brine is milky and the pickles are pickled through (when they no longer float).
     The pickles will continue to pickles slowly in the fridge and will start to soften after a month or two.
     Adding carrots makes them crunchier.

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