الفهرس 
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Abstract
Cucumber, turnips, and carrots were pickled using three different methods. In all methods a brine of 40° salometer was used. The first method involved natural fermentation by the naturally accruing flora. In the second method modified method a bacterial starter of Lactobacillus .Elaterium was used for fermentation of vegetables which received a heat treatment in boiling water to eliminate the natural flora and subsequent possible spoilage. In the third method quick method the vegetables, which received e heat treatment in boiling water, were filled in a filling solution containing lactic acid and acetic acid in a trial to shorten the time of pickling. Samples from all methods were compared initially, after one day of pickling, and intervally every two weeks for a periocl. of 2.4 vrneks. Comparison involved total acidity, pH, sugars, total nitrogen, soluble proteins, insoluble protein, amino nitrogen, ascorbic acid, salt content, crude fiber, moisture, anc1 or Ganolyptic evaluation.