The earliest pickles were made by fermentation. Where naturally occurring bacteria on vegetables such as cucumbers, cabbages, and onions, under the right circumstances, convert sugars into acetic acid and makes them last a long time. Fermentation plays the long game. The short cut - vinegar pickling. Vinegar pickling works because microbes don’t like acid. Without the microbes; the pickled vegetables or fruits will also last a lot longer. The most revered pickling vege

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