Why are pickles preserved by adding salts and vinegar
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Items pickled in vinegar are not fermented but a minimal amount of salt is usually added for flavour. These are known as vinegar pickles, fresh pickles or quick pickles.
Salt actually plays a vital part in both the fresh and fermented pickling processes as it aids in extracting the excess water from fruits and vegetables as well as unlocking flavourful juices, concentrating their flavours and ultimately giving them the firm texture.
The reverse is true for fermented pickles. Fermented pickles are always produced with salt.
The salt, aids in controlling the fermentation process. In this process, a touch of vinegar can be added for flavour and also to prevent the growth of undesirable microorganisms.
Salt actually plays a vital part in both the fresh and fermented pickling processes as it aids in extracting the excess water from fruits and vegetables as well as unlocking flavourful juices, concentrating their flavours and ultimately giving them the firm texture.
The reverse is true for fermented pickles. Fermented pickles are always produced with salt.
The salt, aids in controlling the fermentation process. In this process, a touch of vinegar can be added for flavour and also to prevent the growth of undesirable microorganisms.
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