Hypertonic environment.
By creating a hypertonic environment. The bacteria/fungi will not be able to reproduce, because the salt/sugar will take the water out of the organism.
Both sugar and salt can preserve equally well and have been used as preservatives since bygone days. Salt is better used to preserve meat while sugar would do well as a preservative for fruits.
High sugar, salt or acid content creates a hostile environment for fungi and bacteria. Candying, salt curing and pickling are methods commonly used to preserve food.
The addition of salt or sugar reduces the water that is available so that spoilage organisms won't grow.
Examples: salt (sodium chloride), vinegar, sugar.
Common preservatives used at home include salt, vinegar, and citrus juice.
The pickles contained salt to preserve their flavor.
Salt helps to preserve foods by lowering water activity. Some disease causing microorganisms and spoilage organisms are inhibited when the water activity is reduced by salt. Vinegar decreases the pH, inducing an acidic environment. In both cases, producing an environment that is not hospitable for bacteria.
It depends on the brand and the type of pickles. Most pickles do contain sugar, but very little just to help preserve the pickles.
Microorganisms survive and reproduce in wet conditions that cause food spoilage. Sugar creates a balanced environment so osmosis does not push water through the appleÕs cells causing it to expand.
On meat, salt can preserve food.
In salt.