Pickles are vegetables preserved and soured by fermenting them with salt and water, sometimes with vinegar. Lactic fermentation gives the vegetables a sour flavor and helps preserve them. Cucumbers, cabbage, and peppers are the most commonly pickled vegetables.
Where It’s Used
“Arrange the vegetables for pickling so they stay under the brine, cover the jar loosely, and leave them to ferment for a few weeks.”
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