Pickling is a method of preserving food by soaking it in a solution of vinegar, salt, and spices. This process not only extends the shelf life of fruits and vegetables but also adds a tangy flavor. Commonly pickled items include cucumbers, carrots, and onions. The acidity from the vinegar helps prevent the growth of harmful bacteria, making pickled foods safe to eat for longer periods. The pickling process can be done in two main ways: quick pickling and fermentation. Quick pickling involves soaking food in a vinegar solution for a short time, while fermentation relies on natural bacteria to create lactic acid, which preserves the food. Both methods result in delicious, crunchy snacks that can enhance many meals.