Food Science Universe (FSU)

Pickling in Vinegar (English)

Vinegar is used in numerous products for improving taste and for preservation. It is also used in preparing and preserving pickles. Natural vinegar is hardly available in the market. Synthetic vinegar may be prepared from glacial acetic acid as follows:


  • Water = 1 Litre
  • Glacial Acetic Acid = 40 mL
  • Sugar = 20 g
  • Salt = 10 g
  • Colour (Amber/Coca) Blackish = 0.25 g/L


Vinegar (Procedure):
  • Boil water and allow salts to settle.
  • Decant the water and mix sugar and salt in it.
  • Filter through a coarse muslin cloth to remove residues, if any.
  • Add glacial acetic acid in cooling solution and mix.
  • If desired, add colour in solution form and pack in bottles
  • Store in a cool place.
Preparation of Vegetables:
  • Onions, cucumbers, green pepper, cauliflower, etc. are pickled by immersing in vinegar. Mixed vegetables (cauliflower, cabbage, carrots, reddish, turnips, peas, onions, etc) may also be pickled. Add some whole spices in vinegar for flavour.
  • Select small-sized onions. Remove peels. Peel large onions and cut into small pieces.
  • Select small cucumbers. Keep them for about 4 to 6 weeks in 20% saline water. After this period soak the cucumbers in warm water at about 45 to 50 °C for 30 minutes and then wash thoroughly in running water.
  • Cut cauliflower, cabbage, carrots, and radish into small pieces.
  • Use green pepper as such.
  • Place the prepared vegetable in a glass or porcelain jar.
  • Add vinegar to cover the vegetable.
  • Leave for about a week.
  • The pickle is ready for consumption.


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