Pickling is the process expanding the life of food by either anaerobic fermentation in brine or immersion in vinegar and storing in a mason jar. The food is called a pickled. Another distinguishing characteristic is a pH 4.6 or lower, which is sufficient to kill most bacteria. Pickling is used to preserve perishable foods for months. The process of pickling began 4000 years ago using cucumbers native to India.
On the next page is a universal pickle recipe that can be used to pickle anything.