Pickling uses which preservation method?

• A. Drying in the sun
• B. Anaerobic fermentation in brine or immersion in vinegar
• C. Cooking with heat
• D. Freezing

Answer: (B)

Pickling preserves food by creating an acidic, low-oxygen environment that slows or stops spoilage. In the brine method, salt draws out moisture and, under anaerobic conditions, encourages lactic acid bacteria to produce lactic acid, lowering the pH and preserving the vegetables. In the vinegar method, the food is immersed in acidic vinegar, which directly lowers the pH and inhibits spoilage organisms. These conditions also reduce water activity, making it harder for microbes to grow.

Drying in the sun removes moisture, cooking with heat changes texture and kills microbes but isn’t the preserving mechanism used in pickling, and freezing preserves by cold temperatures rather than acidity or fermentation.