What turns the process of canning vegetables into pickling vegetables?

The key difference between canning and pickling vegetables lies in the acid content of the liquid used for processing.

Here's a breakdown:

Canning:

* Acid content: Vegetables are typically canned in a water bath or pressure cooker, using a liquid that is naturally acidic (like tomato juice) or has added acid (like lemon juice or vinegar). This acidity is crucial for killing harmful bacteria and ensuring the food is safe to eat.

* Goal: To preserve the vegetables in their original state, retaining their color, texture, and flavor.

Pickling:

* Acid content: Pickling uses a highly acidic brine made with vinegar, salt, and often sugar and spices.

* Goal: To ferment the vegetables using the acid, which breaks down the vegetables and creates a unique flavor profile. The result is a tangy, sour, and often crunchy texture.

In short, the addition of a highly acidic brine, specifically vinegar, turns the process of canning vegetables into pickling them. This acid not only preserves the vegetables but also introduces a distinct flavor and texture change.