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zavrak@zavrak.com.tr

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About Pickle

OUR PRODUCTS

POPULAR PRODUCTS

Cucumber Pickles
Cucumber Pickles
Zavrak Pickles

Zavrak Pickles

Zavrak Pickles

Zavrak Pickles
Gherkin Pickles
Gherkin Pickles
Zavrak Pickles

Zavrak Pickles

Zavrak Pickles

Zavrak Pickles

Zavrak Pickles
Beet Pickles
Beet Pickles
Zavrak Pickles

How To Pickle

Pickle picking is to make a variety of vegetables and fruits soaked in salty, acidic solution called brine for a long time to be stored. Generally, it is an important part of winter preparation in rural areas. The resulting product is called pickles.

It was the first time in archaic culture that it was installed in large cubes made of soil. In ancient times when it was started to be used as a commercial product, it was also seen that it was transported and stored with wooden containers, and soil containers were always preferred due to the reactions of wood and acid. Today, these types of earthenware have been replaced by plastic, glass jars, stainless tin containers. It has an important place in Turks and was first produced by Turks.

Pickled House

Fresh vegetables and fruits are more suitable for pickling due to their tight texture. Vegetable fruits that can be pickled include cucumbers, cabbage, peppers, green tomatoes, sloe, acur, carrots, zucchini, beans, beets, quince and apples. Materials such as watermelon peel, chickpeas, pomegranate, garlic, dill, parsley and ginger are added to the bowl where the pickle is installed.

The materials to be pickled are pressed into 5-10% salt solution and the lactic fermentation process begins. Sugar in vegetables and fruits turns into lactic acid at a temperature of 20-25 C, usually in a few weeks. Chemicals can be used to accelerate fermentation. The acidity of the resulting solution is around 1%. During fermentation, the saline solution prevents the growth of unwanted organisms.

Business Pickles

Pickles produced in the enterprises are divided into two parts as autoclave pickles and fermentation pickles.As for canned production, autoclaved pickles are obtained by filling the vegetables with the filling liquid containing salt, vinegar and garlic, after closing and applying heat treatment. on the other hand, after pickles made in large volume barrels in accordance with the technique, after the taste balance of the product has been established, it is opened and filled in smaller packages and applied by irradiation.

Pickles History

The history of pickle production dates back to very old years. However, we do not have a document about when pickle production was started. It is acceptable for people to start pickle production after recognizing vinegar or salt.

Various methods have been developed to make vegetables and fruits durable. It is observed that making foods durable by fermentation method is quite complex and requires certain accumulation, and that according to the findings at hand, fermented products such as beer, wine and vinegar, which date back to 7000 years ago, are produced. There should be no reason why people who produce vinegar do not produce pickled vinegar.