In pickle making, salt has a function both improving the flavor and increasing the durability of the pickle. The salt used during the process contributes to the enrichment of the taste of the pickle by allowing it to ferment. Also, the antimicrobial properties of salt help prevent the pickles from spoiling.
Salt controls the juice of the pickle and ensures the correct fermentation process. The sodium ions in the pickle salt prevent the growth of harmful microorganisms and prolong the shelf life of the pickle. In this way, the pickle stays fresh longer and the risk of spoilage is reduced.