Neha's mother is making vegetable pickle. She does the following. Step 1 - cuts the vegetables into small pieces Step 2 - soaks the vegetables in water for sometime Step 3 - mixes the vegetables with spices Step 4 - stores the mixture in a cool dark place One of these steps may cause the pickles TO SPOIL. Which step is it likely to be?
Answers
Answer:
Cucumbers are so popular as a pickled vegetable that I have heard several gardeners speak of “planting pickles.” I try to make a couple of batches of cucumber dill pickles every summer, but I also like to put by a diverse selection of pickled vegetables from the garden. In addition to bringing surprising colors, flavors and textures to salads and sandwiches, small jars of pickled carrots, dilly beans, squash, turnips or asparagus make good use of small overruns from the garden.
Most of my pickled vegetables are small batches made from only four cups or so of cut vegetables, canned in half-pint canning jars. In addition to being easy to manage, small batches of pickled vegetables are a practical solution for cosmetically flawed vegetables that won’t store well, such as carrots with insect damage near their tops, or turnips that cracked after a heavy rain. When cleaned, trimmed and cut into uniform pieces, the imperfections never show in the finished pickles.
Answer:
4 step which spoil the pickel