Answer:
by increasing food acidity, thereby microorganisms cannot survive.
Explanation:
Pickling can be defined as the techniques used to preserve and extend food shelf life of food by increasing acidity, which is achieved by using vinegar or by brine fermentation, i.e., by bacteria that increase acidity when they produce acid lactic. In consequence, foods that serve as a microhabitat for microorganisms that affect their shelf life cannot survive and grow. The foods treated by pickling may take a different coloration, taste, texture, etc. The time of this process varies depending on the applied technique from hours to many days (or longer).
