Why is sufficient amount of salt added to pickles?

1. Preservation: Salt has antimicrobial properties that inhibit the growth of bacteria and other microorganisms that can cause food spoilage. By creating a high-salt environment, pickles become inhospitable to most harmful microbes, allowing them to be preserved for longer periods without refrigeration.

2. Osmosis: Salt draws water out of the cucumbers or other vegetables through a process called osmosis. This process helps to firm up the pickles and give them a crunchy texture.

3. Flavor Enhancement: Salt enhances the natural flavors of the cucumbers and adds a distinct savory taste to pickles. It balances the sourness of the vinegar and other spices used in pickling.

4. Color Retention: Salt helps to preserve the green color of the cucumbers by preventing chlorophyll breakdown.

5. Antioxidant Activity: Salt has antioxidant properties that can help protect the pickles from oxidation and maintain their quality.

6. Tenderizing Effect: In some cases, salt can help to tenderize the cucumbers, making them softer and more palatable.