|MadSci Network: Agricultural Sciences|
Pickling is the food process of adding a brine usually consisting of sugar, salt, acid [lactic acid & or acetic (vinegar)] to vegetables or meat. Vegetables and meat may also be ‘pickled via the actions of microorganisms. This fermentation converts sugar (usually added) to acid as the microorganisms multiply. The acid and salt change the composition of the meat or vegetables into a food which is both desirable and it which has a longer shelf life.
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