KOMPAS.com – Asinan is often served as a snack or treat to guests. Food consists of various fruits or vegetables, with various flavors from sweet, sour, salty, to spicy.
Pickles are usually stored in the refrigerator before serving so they taste fresher and cooler when you want to eat them.
However, there are several things you should pay attention to so that the pickles last longer. Following are the details, quoted from the book “Healthy Pickles: Fresh Snacks Full of Nutrients” the work of Vanesa Adisa (2024) published by Cahaya Harapan.
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1. Not clean
Illustration of pickled fruit.Cleanliness is an important factor when making pickles. This is not only in terms of storage containers, but also the hands of the maker, the stirrer, and the place.
If it is not clean, it is feared that rot will quickly occur due to the presence of bacteria and fungi.
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2. Temperature
Illustration of pickled fruit.When storing pickles, a place or room temperature that is too warm can cause microorganisms to grow quickly.
“Pickles should be stored in a refrigerator or storage area that can maintain a low temperature, ideally below four degrees Celsius,” reads a statement from the book “Healthy Pickles: Fresh Snacks Full of Nutrients” the work of Vanesa Adisa (2024) published by Cahaya Harapan.
Also read: Recipe for Pickled Fruit, a Fresh and Spicy Snack for 6 Servings
3. Presence of preservatives
Illustration of pickled mango.You can add preservatives so that the pickles last longer. Apart from artificial preservatives, there are also natural preservatives. For example salt or vinegar.
If you use natural preservatives, make sure there are enough of them so that the pickles don’t go stale quickly. Meanwhile, if you use artificial preservatives, make sure you follow the steps for using them.
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4. Long storage time
illustration of pickled salak. It’s best to consume pickles immediately after making or cooling them. Don’t store pickles for too long.
Because, the longer the pickles are stored, the greater the possibility of being exposed to microorganisms.
Also read: Recipe for Pickled Rambutan, Sweet and Spicy Snack
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