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Pickling adjusts the PH level of the foods being canned to make them safe. Low PH level foods have vinegar added to them in specific amounts to raise the acid level.
vinegar (when pickling), salt . . .
Foods soaked in vinegar are pickled, and soaked in salt are salt-cured. Both are means of preserving food. <><><> It is called "pickling"
By using small amount of vinegar it preserve pickle.
Just like salt, to preserve meat, vinegar does the same to cucumbers.
Pickling can only be used for foods that will be used pickled. Once you have pickled something, you cannot substitute it for a fresh ingredient in a recipe.
On meat, salt can preserve food.
it is acidic so it would significantly retard bacteria growth. Using vinegar to preserve food is called pickling. It usually involves removing water from the food by soaking it in a brine (salt water) solution and then allowing the food to soak the vinegar back into it. Many foods can be pickled such as fish (herring) and cucumbers.
One method could have been pickling the food.
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Five ways: Pickling, Salting, Drying, Cooking or Radiation --------------------------------------------------------------------- If you want to DESTROY the bacteria rather then just prevent them form multiplying then there are just 3 of the above that will do it. Pickling, Cooking and Radiation. Salting and Drying (and to some extent smoking) do not kill the bacteria, they preserve food by creating an environment that prevents the bacteria from multiplying.
Mostly fruits.