Preparation of Mango Pickle

Lactic Acid Bacteria were grown in 8 to 10% salt solution naturally and fruit / Vegetable containing sugar is converted into lactic acid resulting in acidity increase and preservation occurred.
Dry salting: 20 to 30gm of salt for per kg of vegetables
Bring salting- 5 % salt solution for quick fermentation to 10% for slow fermentation process
Additives for Pickles
Sodium benzoate Preservative-250ppm
Colour- 200ppm,
Sorbates- 1000ppm and Sulfate-100ppm