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.'
Pickling brine for making pickles contains vinegar (if you want to be scientific about it, dilute acetic acid). If you're talking about some other kind of pickling (there's a treatment method for metals known as pickling, for example) then you'll need to be more specific.
Usually vinegar (acetic acid). In South Asia edible oils are used as the Pickling medium instead of vinegar.
Acetic Acid is used on pickling if vinegar is used as the primary liquid ingredient.
carbonic i think
Hydrochloric
vinegar
Acid pickling means pickle the acid.
The acid typically used in pickling is common household white or apple cider vinegar. Both of these products are food grade.
It depends on the acid or base used. For strong acid vs. strong base, phenolphthalein can be used as indicator. For strong acid vs. weak base, methyl orange can be used as indicator. For weak acid vs. strong base, phenolphthalein can be used as indicator.
Since the word "acid" is used in the name, you can bet it is an acid, and not a base.
it just does deal with it
The process is usually referred to as pickling, or descaling.
Because the acid in the pickling liquor reacts with the aluminum and spoils the pickles.
Vinegar is diluted acetic acid-- it is as flavoring and in pickling.
Google "pickling recipes."
carbonic i think
It depends on the base used. For strong acid vs. strong base, phenolphthalein can be used as indicator. For strong acid vs. weak base, methyl orange can be used as indicator.
Yes, the process of pickling always uses acids. Sometimes the acid is added (e.g. vinegar in most types of pickling) sometimes it is produced by bacterial fermentation in situ (e.g. lactic acid in sauerkraut).