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 . . .
Vinegar is used in pickling to create a sour and tangy flavor, preserve the food by creating an acidic environment that inhibits bacterial growth, and help maintain the texture of the pickled food.
One method could have been pickling the food.
Pickling food helps preserve it by creating an acidic environment, typically through the use of vinegar or fermentation, which inhibits the growth of spoilage-causing bacteria and molds. The process also often involves the addition of salt, which draws out moisture and further creates conditions unfavorable for microbial growth. Additionally, pickling can enhance the flavor and texture of foods, making them more enjoyable to eat while extending their shelf life.
In 1960 people preserved food by freezing it. Food was also preserved by home canning or pickling methods and storage.
For pickling, it is recommended to use white vinegar or apple cider vinegar. These types of vinegar have the right level of acidity needed for pickling and will help preserve the pickled items properly.
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It is a form of preserving food.
In the pickling process, salt and/or vinegar draw water out of the cells of the food through osmosis. The high concentration of salt or vinegar in the pickling solution causes water to move out of the cells and into the surrounding liquid, which helps preserve the food and create its characteristic texture and flavor.
you preserve the food Ex: cooking, freezing, refrigerating, salting, spicing, irradiating, pickling, add preservatives...
By using small amount of vinegar it preserve pickle.
Just like salt, to preserve meat, vinegar does the same to cucumbers.