Please answer the following question in detail,,..

The solution to your raised query is provided below-

The vegetable pieces are cut into small pieces and are dried up in the sun for few hours to remove all the moistures present in the pieces. Microorganisms grow well in moist conditions. If moisture is not removed from the vegetable pieces, microorganisms will grow and as a result, the pickle will get spoiled very quickly.
The process of adding salt is known as preservation. Salt acts as a preservative which prevents the growth of microorganisms by absorbing water (moisture) remaining in the pieces and hence, increases the shelf life of pickle.

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