| The answer is acid No Images? Click here   Pickle Science: How to Master the Preserving Power of Acids Place a finger anywhere on the globe, and we guarantee you that the local cuisine features some kind of pickled something. We will also guarantee you that the pickle you eat in Nairobi will taste similar to the pickle in Berlin, which is also akin to the pickle in Hokkaido. Here, we'll walk you through the science and the vocabulary necessary to understand the wide world of pickles, and provide you with some techniques to make your own. Using these methods and recipes one could literally pickle shoes. As with any chemistry project, keep your ratios exact and your equipment clean, and you will have Batman-approved perfect pickles. Two recipes to get you started  These classic dill pickles get their characteristic tangy flavor through good old-fashioned lacto-fermentation.  Refrigerator pickles made with a vinegar brine flavored with dill, garlic, and onion are a Midwestern classic. Your essential equipment 
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