الفهرس 
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Abstract
carrots, oucumbers and green peppers were pichled by means of five different methods. abrine solution was used in all of the five pickling methods tested. salt concentration in the brine solution was gre-dually increased to 11% after to days raised to 12% after 4 days, then to 13% after 14 days, to 14% after 28 days and finnaly to 15% after 42 days. In the first two methods, the natural microflora occurring on the vegetable were used for the fermentation. In the third method, the so-called ’’modified method’’ was adopted in which a pure culture of lactobacillus brevis was used as a starter. At the same time the vegetables subjected to heat treatment by boiling an effort to eliminate as much as possible the natural microflora occurring on the vegetables. The fourth method, the ’’ quick pickling method’’ the vegetables, were suberged after boiling in a pickling solution containing lactic acid and calcium chloride (anhydrous) in an effort to shorten the fermentation time.