Microorganisms are not a good thing when it comes to pickling. Generally you want to kill off microorganisms when pickling.
Pickles should not be only used on sandwiches.
There is no standard collective noun for 'pickles', in which case a noun suitable for the situation can be used, for example, a jar of pickles, a barrel of pickles, a pint of pickles, etc.
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Turmeric or haldi acts as a preservative in pickles.
Pickles
pickles
Vinegar is the natural product that preserves pickles. Lime does not preserve pickles it used to be used to provide crispiness. However, the USDA no longer recommends using lime.
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Pickles are acidic foods.
Yes
There are 2 general types of pickles or gherkins: sweet or sour. The tastes are created by the solution they are pickled in. "Brined" pickles get their sour taste from fermentation, as opposed to the vinegar solutions used for other pickles. Other types of pickles are kosher-type (sour or half-sour), bread-and-butter pickles (a sweeter taste), lime pickles (which may also be salt pickled), and Swedish thin-sliced pickles.
Dried and ground dill weed.