Which preservatives should used in haldi pickle or termeric pickles?

There several preservatives that can be used in haldi pickle or turmeric pickles to prevent spoilage and extend its shelf life. Here are some commonly used preservatives:

Sodium benzoate: This preservative is effective in inhibiting the growth of bacteria and yeast. It is typically used in a concentration of 0.1% to 0.2% in pickles.

Potassium sorbate: Similar to sodium benzoate, potassium sorbate helps prevent the growth of molds and yeast in pickles. It is usually added in the range of 0.1% to 0.2% by weight of pickle.

Vinegar: Vinegar possesses antimicrobial properties due to its acidic nature. It not only acts as a preservative but also contributes to the characteristic tangy flavor of pickles.

Salt: Salt is another effective preservative that draws out moisture from microorganisms, making it difficult for them to grow. Haldi pickles often contain a substantial amount of salt, which contributes to both preservation and flavor.

Mustard seeds: Mustard seeds contain a compound called allyl isothiocyanate, which has natural antimicrobial and antifungal properties. Whole or ground mustard seeds are commonly used in haldi pickles.

Sugar: Sugar also assists in preserving pickles by reducing water activity, which makes it less conducive for microbial growth. It also provides a balancing sweetness to the pickle.

It is important to note that the effectiveness of preservatives in pickles can be influenced by several factors, such as the pH of the pickle, the presence of other ingredients, and the storage conditions. Additionally, it's crucial to follow proper food safety practices, such as using clean utensils and containers, to minimize the risk of spoilage and ensure the safety of your haldi pickle.