What mysterious forces turn a vegetable like a cucumber into a pickle? A pickle doesn’t taste like a fresh cucumber so what happens? In the simplest terms, the cucumber is preserved in and flavored by a vinegar solution to which salt, herbs, spices and sometimes sugar are added. Called a brine, this solution draws moisture out of the cucumber, and replaces it with the tang of the spice-infused vinegar. The vinegary brine creates a preservative acid environment and the spices infuse the pickle with their distinctive flavors. Sugar is sometimes added to sweeten the flavor of some pickles such as Bread ‘n’ Butters.
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