one cup to one gallon water
vinegar (when pickling), salt . . .
Just like salt, to preserve meat, vinegar does the same to cucumbers.
Foods soaked in vinegar are pickled, and soaked in salt are salt-cured. Both are means of preserving food. <><><> It is called "pickling"
Vinegar (as bought in your grocery store) is about 96% water. Salt dissolves rapidly in it.
Vinegar is the main ingredient some add water, the others are the spices which very such as sugar, salt, dill, garlic, onion, and cloves.
There are many ways to 'pickle' cucumbers and vegatables. The most common recipes for pickling involve vinegar (distilled or apple cider vinegar) and salt. Both distilled and apple cider vinegar contain acetic acid. So your answer is 'acid.'
Dill pickles, truthful to their name, are stored in water with dill, garlic, vinegar and some salt. The ratio of vinegar to water is about 1:3, that is, three cups of water for each cup of vinegar.
Vinegar is actually mostly water. It generally does not contain any salt.
Salted water is frequently used for vegetables pickling.
Salted water is frequently used for vegetables pickling.
Pickling is achieved by a process of anaerobic fermentation in brine (a solution of salt in water) to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar (acetic acid).
Yes but the result will be different. The distilled white vinegar does not add any specific flavor but the apple cider vinegar will impart a distinctively "fruity" undertone to whatever you're pickling. The pickling process will succeed but your end result will change.