Pickling is a process of preservation by fermentation. The fruits and vegetables are immersed
in 5–10 per cent salt solution (brine) leading to lactic acid fermentation. Salt prevents growth
of undesirable organisms and allow lactic acid bacteria to grow. The natural sugars present in
fruits and vegetables are converted to lactic acid at 25°C. The fermentation process takes a
few weeks finishing at about 1 per cent acidity of final product.
In India, spices and edible oils are used in pickle making. The spices and edible oil inhibit growth of undesirable micro flora in the product and also gives a desirable flavor. The process flow of pickle making is
shown in below.