What is the process of soaking cucumbers in vinegar for preservation called?

The process of soaking cucumbers in vinegar for preservation is known as pickling. This technique involves immersing cucumbers in a solution that typically contains vinegar, salt, and sometimes sugar and spices. The acidic environment created by the vinegar prevents the growth of harmful microbes, allowing cucumbers to be preserved over a longer period while also enhancing their flavor.

Pickling is distinct from other processes such as canning, which involves sealing food in jars and heating them to destroy bacteria. Fermenting refers to a natural process that uses microorganisms to convert sugars into acids or alcohol, which is not the primary method used in pickling cucumbers. Marinating involves soaking foods in a seasoned liquid to enhance flavor rather than to preserve them for extended periods. The key characteristic of pickling is the use of vinegar to create an acidic environment that preserves the food while imparting unique flavors.