(1).Pickles means the preparation made from fruits or vegetables or other edible plant material including mushrooms free from insect damage or fungal infection, singly or in combination preserved in salt, acid, sugar or any combination of the three . The pickle may contain onion, garlic, ginger, sugar jaggery, edible vegetable oil, green or red chillies, spices, spice extracts/oil, limejuice, vinegar/ acetic acid, citric acid, dry fruits and nuts. It shall be free from copper, mineral acid, alum, synthetic colours and shall show no sign of fermentation.
(2).The product may contain food additives permitted in these regulations including
Appendix A. The product shall conform to the microbiological requirements given in
Appendix B. Pickles may be of combinations as given below:—
1.Pickles in Citrus juice or Brine conforming to the following requirements:—
Drained Weight – Not less than 60.0 percent
Sodium Chloride content when packed in Brine – Not less than 12.0 percent
Acidity as Citric Acid when packed In Citrus Juice – Not less than 1.2 percent
2.Pickles in Oil
Drained Weight – Not less than 60.0 percent
Fruit and Vegetable pieces shall be practically remaining submerged in oil
3.Pickles in Vinegar
Drained Weight – Not less than 60.0 percent
Acidity of vinegar as acetic acid – Not less than 2.0 percent
4.Pickle without medium means the pickles other than enumerated above. This may contain ingredients given in Para 1 of this specification. Such pickles shall be labelled as “(give name of vegetable or fruits) Pickle”.