Why do fermented pickles have to soak in brine so long?
Fermented pickles must be soaked in brine for three weeks to allow lactic acid to form. During this time, lactic acid bacteria, which are naturally present on cucumbers, convert sugars in the cucumbers into lactic acid. Lactic acid not only preserves the pickles, but also gives them a good flavor.
Barbara Willenberg, Nutritional Sciences, University of Missouri-Columbia
Last update: Tuesday, May 05, 2009