Products
Garlic Pickle
Pickled garlic can help improve digestion by stimulating the production of digestive enzymes. It can also help relieve indigestion and diarrhoea. Pickled garlic contains carbohydrates, protein, riboflavin, thiamin, and iron, which are essential nutrients for healthy digestion.
Packing with care & love
Pickle manufacturing involves the process of preserving fruits, vegetables, or other food items in a solution of vinegar, salt, and various spices. The pickling process enhances the flavor and extends the shelf life of the food product. Here are the basic steps involved in pickle manufacturing:
1
Selection of Ingredients
Fresh and high-quality fruits or vegetables are selected for pickling. Common choices include cucumbers, carrots, cauliflower, onions, peppers, and various types of fruits.
2
Washing and Preparation
The selected produce is thoroughly washed to remove any dirt or contaminants. They are then peeled, sliced, or cut into the desired shapes and sizes.
3
Brine Preparation
A brine solution is prepared using vinegar, water, salt, and sometimes sugar. The exact recipe varies depending on the type of pickle being made and personal preferences.
4
Flavoring and Spices
Various flavoring agents and spices are added to the brine solution to enhance the taste. This may include garlic, dill, mustard seeds, chili flakes, turmeric, cinnamon, or any other preferred spices
5
Sterilization
The jars or containers used for packing the pickles need to be thoroughly cleaned and sterilized. This ensures the safety and longevity of the product.
6
Packing
The prepared fruits or vegetables are packed into the sterilized jars or containers. The brine solution is poured over them, covering the
produce completely
7
Sealing
The jars are sealed tightly to prevent any air or contaminants from entering. This can be done using metal lids, cork, or other suitable
sealing mechanisms
8
Processing
Depending on the type of pickle being made, the jars may undergo additional processing steps. Some pickles are processed in a hot water bath or pressure canner to create a vacuum seal and kill any remaining bacteria or microorganisms
9
Aging
Pickles are often allowed to age for a certain period to develop their flavors fully. The aging process can take anywhere from a few
days to several weeks or months.
10
Packaging and Distribution
Once the pickles have aged sufficiently, they are labeled, packaged, and prepared for distribution. They can be sold directly to consumers or distributed to retail stores, restaurants, or other food establishments
