Pickles are usually made from a mixture of vegetables and fruit. They are eaten as a savoury, spicy accompaniment to a meal. Pickles are preserved by a combination of increased acidity (reduced pH), added salt, reduced moisture and added spices. Pickles can be prepared using one of two main methods: lactic acid fermentation of vegetables, either with or without the addition of salt the preservation of vegetables in acetic acid (vinegar). The products made by these two methods are very different -each one has its own distinctive taste and texture. Vegetables such as cucumber, cabbage, olive and onion are fermented by lactic acid bacteria which can grow in low concentrations of salt.