Process of pickling

Pickling is a traditional craft that has been practiced for generations. There are a few different methods for pickling various types of foods: by using vinegar, salt or brine.

Vinegar
Pickling preserves food by acidification of food products through the addition of acid and/or fermentation. The preferred solution for pickling is distilled vinegar.

Vinegar is often used because the acidity of the vinegar keeps many microorganisms in check. Pickling changes the texture, color and flavor of the vegetables like cucumbers to create pickles.

Salt
Pickling using salt is primarily a method used for fermentation. Salt is used to process foods as cabbage that once salted has enough natural moisture to produce a brine.

The amount of salt in the brine is carefully adjusted so that the brine will ferment and produce lactic acid, the substance that actually performs the pickling.
Process of pickling
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FOOD SCIENCE AND HUMAN NUTRITION