Prawn pickle is the preserved food item through either anaerobic fermentation in brine or immersion in vinegar. The pH of fish pickle should be 4.6 or lower to reduce the microbial activity. Traditionally, spicy, pungent pickle made of vegetables like lime, gooseberry, ginger, garlic etc. were used as an important side dish along with meals and used to be considered an appetizer. Though such pickles made of fish or meat was practically unknown in the past, such products have now become very popular and products under several brand names are now available in the market.

* Mix the peeled prawns with salt (3% on the basis of weight of prawns) and dry partially under sun for 1-2 hours.

* Fry the prawn in minimum quantity of oil and set apart.

* Fry garlic, ginger and green chilly separately in remaining quantity of oil. Combine all these together.

* Add chilly and turmeric powders and mix together in low flame.

* Remove from flame, add the prawns and mix thoroughly.

* Allow to cool and add vinegar, sugar and remaining salt.

* If necessary, add 1% acetic acid to make up the consistency.

* Fill in clean, dry bottles. Take care to provide a layer of oil at the top covering the contents.

* Flexible pouches made of 12µ polyester laminated with 118µ LD-HD co-extruded film can also be used for packing the pickle.


Preparation of Vinegar

* Take 1 litre of water. Boil it and allow to cool.

* Add 15 ml of acetic acid to 1 litre of boiled and cooled water to get optimum concentrated vinegar solution.

* Take 300 ml of vinegar solution for 1KG peeled prawn.

Note 2

* Vinegar solution can be upscaled based on the quantity of peeled prawn meat being used for the pickle.
Upscaling of Prawn Pickle