The addition of vinegar and the processing times are different for pickling than for canning. Canning cooks the vegetables thoroughly whereas pickling is done from the veggie's raw state.
2 to 3 weeks.
ripened or fermenting fruits and vegetables.
Salted water is frequently used for vegetables pickling.
Salted water is frequently used for vegetables pickling.
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Pickling and fermenting is a practice that's used to preserve a whole host of vegetables. While mushrooms can shrink and even dissolve entirely during the process, it is possible to ferment mushrooms, even if just to add flavor to a blend of pickled vegetables, relishes, sauerkraut and other commonly pickled mixtures. Milk cap mushrooms stand up to the fermentation process better than most other kinds of mushrooms.
It is true; it is very frequently used for cabbage, cucumbers, hot peppers etc.
Food preservation involves preventing bacteria growth using methods that include freezing. Canning, pickling, dry salting, fermenting, and drying are other methods of preservation used for food items.
The vegetables must be completely covered with the pickling mixture otherwise they will not be preserved adequately (otherwise they will rot/mould/become inedible). That is why they are packed down in the jars; to ensure they are covered with the liquid.
Pickling salt is the same as table salt but without iodine and caking agents added. Salt that is labeled "kosher salt" may be free of these additives and can be used in place of pickling salt but you'd have to check the package labeling to confirm the lack of additives.
Pickling can only be used for foods that will be used pickled. Once you have pickled something, you cannot substitute it for a fresh ingredient in a recipe.