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PICKLED CUCUMBERS
Pickled cucumbers are made in Africa, Asia and Latin America. Cucumbers undergo a
typical lactic acid fermentation and change from a pale to a darker green and a more
transparent product.
Khalpi
is a cucumber pickle popular during the summer months in
Nepal.
Raw material preparation
The cucumbers need to be selected and prepared. Only fully ripe cucumbers without
bruising or damage should be used. All the cucumbers need to be washed in potable cold
water and drained. The cucumbers can be pickled whole or sliced. With
khalpi
the
cucumbers are washed, sliced and cut into 5-8cm pieces.
Processing
1 kg of salt is added to every 20kg of small cucumbers and 15 kg of large cucumbers . The
brine should be formed within 24 hours by osmosis. If the brine formed by osmosis does not
cover the cucumbers 40
o
Salometer brine is added to the desired level. A day or two after
the tank is filled and closed the brine should be stirred in order to help equalise the
concentration of salt throughout the mass.
As soon as the brine is formed, fermentation starts and bubbles of carbon dioxide appear.
Fermentation takes between one and four weeks depending on the ambient temperature.
Fermentation is complete when no more bubbles appear.
During fermentation the brine becomes cloudy for the first few days due to the growth of
bacteria. Later if the brine is not covered, a filmy yeast growth will often occur on the
surface.
Flow diagram
Selection
Only ripe cucumbers should be selected
.
Wash
In clean water
.
Mix with salt
1kg salt for 15-20kg of cucumbers
.
Ferment
For between one and four weeks
.
Package
Packaging and storage
The pickle can now be packaged. Cucumber pickle is usually in clean jars and capped. This
keeps well if stored in a cool place. Due to the high acid level of the final product, the risk of
food poisoning is low. With
khalpi
in Nepal, oil is added.