Pickled vegetables are vegetables that have been preserved in a solution of vinegar, salt, and sometimes sugar. This process not only extends their shelf life but also enhances their flavor, making them tangy and crunchy. Common vegetables used for pickling include cucumbers, carrots, and radishes. The pickling process can vary, with some methods involving fermentation, while others use quick pickling techniques. Fermentation allows beneficial bacteria to develop, adding probiotics, while quick pickling typically results in a fresher taste. Pickled vegetables are popular in many cuisines, often served as side dishes or condiments.