Documentation of Pickles of Different Regions

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Authors

  • Rashmi Bulla
     Department of Food Science and Nutrition, College of Rural Home Science, University of Agricultural Science, Dharwad-5 ,IN
  • Usha Malagi
     Department of Food Science and Nutrition, College of Rural Home Science, University of Agricultural Science, Dharwad-5 ,IN
  • Ramchandra Naik
     Department of Food Science and Nutrition, College of Rural Home Science, University of Agricultural Science, Dharwad-5 ,IN
  • B. Kasturiba
     Department of Food Science and Nutrition, College of Rural Home Science, University of Agricultural Science, Dharwad-5 ,IN

Abstract

Pickle is tine oldest and most successful method of food preservation. The history of pickle making stretches back to 2030 BC., when cucumbers were first preserved and eaten as pickles. They are of three types namely in vinegar, salt and oil. The fruits and vegetables are preserved and made available throughout the year.

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Published

2012-03-01

How to Cite

Bulla, R., Malagi, U., Naik, R., & Kasturiba, B. (2012). Documentation of Pickles of Different Regions. The Indian Journal of Nutrition and Dietetics, 49(3), 124–134. Retrieved from http://informaticsjournals.com/index.php/ijnd/article/view/4590

Issue

Volume 49, Issue 3, March 2012

Section

Original Articles

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