is much faster than fermentation and allows
greater control over texture and salt content,
but it produces a simpler flavor. Today, the
usual method is to add enough hot vinegar to
produce a final acetic acid concentration of
around 2.5% (half that of standard vinegar) in
such materials as beans, carrots, okra,
pumpkin, mushrooms, watermelon rind, pears,
and peaches. Nonfermented pickles are
usually heat-treated (185ºF/85ºC for 30
minutes) to prevent spoilage. The simple
flavor of directly acidified pickles is often
augmented by the addition of spices and/or
sugar.
Pickle Texture Most pickled fruits and
vegetables are eaten raw as a condiment, and
are preferred crisp. The use of unrefined sea
salt improves crispness thanks to its calcium
and magnesium impurities, which help cross-
link and reinforce cell-wall pectins.
Especially crisp cucumber and watermelon-