Brined - India and Sri Lanka
Jackfruit pickle
The stepped brine: eight percent to start, then two points a day until it reaches fifteen. It is the only recipe here that climbs rather than holds, and the arithmetic for each day's addition is on the calculator page.
6 steps, every one quoted from FAO Bulletin 134 6.2.6. The step labels are this site's; the sentences under them are not.
Salt, at a batch you might actually make
8 % salt in water, of the weight of the finished brine.
| Water | Salt at 8% | Salt at 8% |
|---|---|---|
| 1 kg | 87 g | - |
| 2 kg | 174 g | - |
| 5 kg | 435 g | - |
The arithmetic, at 2 kg
Percent by weight of the finished brine.
salt / (salt + water) = percent / 100
salt = water x percent / (100 - percent)
= 2.000 kg x 8.00% / (100 - 8)
= 173.9 g
Finished brine: 2.174 kg, of which 8.00% is salt.This is a percentage by weight of the finished brine, which is what a salinity meter reads and is not the same as grams per 100 mL of water. The calculator gives both.
Every number the source states
- Starting brine
- 8% salt in water
- Brine raised daily
- by 2% each day to 15%
The slices are placed in a container and covered in an 8% common salt solution.
The brine solution is increased by 2% each day until it reaches 15%.
Method
Numbered for your place in the list. Every sentence below is the source's own, verified against the page it came from when this table was last built from the sources.
Peel and slice
Young green jack fruit are peeled and cut into 1.2 to 1.8 cm thick slices.
Brine at eight percent
The slices are placed in a container and covered in an 8% common salt solution.
Weight
They are weighed down to keep them submerged in the brine.
Step the brine up
The brine solution is increased by 2% each day until it reaches 15%.
Ferment
The slices are then left for 8-10 days in the brine.
Finish
Vinegar and spices are added prior to packaging (Lal, Siddappa, and Tandon, 1986).
Before you make this
This site is a reference and not a food safety authority. It reports what named sources published and does not certify that any preparation is safe. The safety page sets out what the sources themselves say about acidity, about surface growth and about when to throw something away, and equipment lists the instruments the numbers above cannot be checked without.
The full record for this pickle, including every source consulted and the ones that disagree, is on its tradition page.
Other brined recipes
- Fermented dill pickles, USDA home method
- Green mango pickle
- Lime pickle, brined
- Black olives
- Brined vegetables, the general method
- Green olives, Spanish style
- Kanji
- Kimchi
Method and asides from FAO 134 Battcock, M. and Azam-Ali, S. (1998) Fermented fruits and vegetables: A global perspective. FAO Agricultural Services Bulletin No. 134. Food and Agriculture Organization of the United Nations, Rome. Numbers from the same source, extracted separately and listed on methodology.