Send a comment on this item to LII: Send a comment on this item to LII staff, who on weekdays will usually reply within 24 hours. The Accidental Scientist: Science of Cooking: Pickles Learn about the science behind pickling, "the ancient culinary craft of preserving foods in salt brine or vinegar." The site explores the science behind how a cucumber becomes a pickle, and provides an international pickle gallery (kimchi, chutney, pickled eggs, pickled herring), pickle facts, and pickle recipes (fried dill pickles, ceviche) and pickling tips. Also includes a discussion forum. From the Exploratorium. http://www.exploratorium.edu/cooking/pickles/ Asterisk * indicates required field. Your Name Your Email Address * We will not sell or provide your email address to anyone else. Comment * Enter the verification code as it is shown in the box below. This helps prevent automated submissions. *