Editing Brining (section)

==Vegetables==
{{main|Pickling}}
[[File:Ogórki w trakcie kiszenia.jpg|thumb|Pickled cucumbers in brine (with [[dill]])]]
Vegetables are immersed in brine, [[vinegar]] or [[vinaigrette]] for extended periods of time in the process of [[pickling]], where they undergo anaerobic [[fermentation]] which affects their texture and flavor. Pickling can preserve perishable foods for months. Antimicrobial herbs and spices, such as [[mustard seed]], [[garlic]], [[cinnamon]] or [[cloves]], are often added.<ref>{{cite journal | pmc = 154497 | pmid=12732572 | volume=69 | title=Antimicrobial effects of mustard flour and acetic acid against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica serovar Typhimurium | journal=Appl Environ Microbiol | pages=2959–63 | last1 = Rhee | first1 = MS | last2 = Lee | first2 = SY | last3 = Dougherty | first3 = RH | last4 = Kang | first4 = DH | year=2003 | issue=5 | doi=10.1128/aem.69.5.2959-2963.2003| bibcode=2003ApEnM..69.2959R }}</ref> Unlike the [[canning]] process, pickling (which includes fermentation) does not require that the food be completely [[Sterilization (microbiology)|sterile]] before it is sealed. The acidity or salinity of the solution, the temperature of fermentation, and the exclusion of oxygen determine which microorganisms dominate, and determine the flavor of the end product.<ref name=McGee1>McGee, Harold (2004). ''[[On Food and Cooking|On Food and Cooking: The Science and Lore of the Kitchen]]''. New York: Scribner, pp. 291–296. {{ISBN|0-684-80001-2}}.</ref>