How does pickling slow down decay?

Pickling slows down decay by creating an acidic environment that inhibits the growth of bacteria and other microorganisms. The acidity of the pickle is achieved by adding vinegar, a natural preservative that contains acetic acid. Acetic acid works by disrupting the cell membranes of bacteria, causing them to die. Additionally, the high salt content in pickles also helps to inhibit bacterial growth by drawing water out of the cells. The combination of acidity and high salt content creates an inhospitable environment for most microorganisms, effectively preventing them from spoiling the food.