Pickling is a traditional preservation method that lets vegetables or fruit sit in a mixture of vinegar, salt, and water, or undergo natural fermentation, both extending shelf life and giving a sour taste. The process can be applied through hot filling or cold resting. Pickles are a common side dish on the table in Turkish cuisine.
Where It's Used
“Pack the cucumbers into a jar with a vinegar brine and let them sit for two weeks.”