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are soaked in a brine (salt-water solution) and go through a curing process. The fermentation produces lactic acid, w hich aids in the preservation.
You may choose to make the brined, unfermented type of pickles if you have an abundance of cucumbers. This method of processing is not as particular as that for fermenting cucumbers. The reason is that the salt content of the brine is too high to allow fermentation. A cured flavor develops.
Following the brining, the cucumbers must be desalted by soaking in several changes of fresh
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