Cookbook talk:Pickling

Description of Brine
The article says "[p]ickling brine is a moderately strong acid," but traditional pickling usually starts with a saltwater brine, often with spices added. The acidification is a result of lactic acid produced by the naturally present bacteria. Fresh pack pickling (what one will often see used by large companies) involves the pouring of a hot, spiced vinegar solution over cucumbers, but that isn't the traditional method. It's the salt in the brine that initially prevents microbial growth. Thus, I think this could be reworded to adhere to the typical definition of "pickling." (Pcwendland (discuss • contribs) 13:29, 6 April 2014 (UTC))