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Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar. The resulting food is called apickle, or, to prevent ambiguity, prefaced with the adjective pickled. The pickling procedure will typically affect the food's texture and flavor. In East Asia,vinaigrette (vegetable oil and vinegar) is also used as a pickling medium. Foods that are pickled includes: meats, fruits, natural color pickle vegetable, and most popular, pickles.

Another distinguishing characteristic is a pH 4.6 or lower,[2] which is sufficient to kill most bacteria. Pickling can preserve perishable foods for months. Antimicrobialherbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added.[3] If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example, German sauerkraut and Korean kimchi are produced by salting the natural color pickle vegetable to draw out excess water. Natural fermentation at room temperature, by lactic acid bacteria, produces the required acidity. Other pickles are made by placing vegetables in vinegar. Unlike the canning process, pickling (which includes fermentation) does not require that the food be completely sterile before it is sealed. The acidity or salinity of the solution, the temperature of fermentation, and the exclusion of oxygen determine which microorganisms dominate, and determine the flavor of the end product.

When both salt concentration and temperature are low, Leuconostoc mesenteroides dominates, producing a mix of acids, alcohol, and aroma compounds. At higher temperaturesLactobacillus plantarum dominates, which produces primarily lactic acid. Many pickles start with Leuconostoc, and change to Lactobacillus with higher acidity.