Silages are processed fruit and vegetables of characteristic sour flavour and slightly acidic aroma. They are made through slow fermentation process. Pickling releases lactic acid and a small amount of alcohol and acetic acid. Special microbial cultures and sugar contained in pickled fruit and vegetables decomposes to lactic acid. European pickled organic vegetables reveal new flavours of familiar vegetables and open a whole new world of dishes. They contain various vitamins and mineral salts and are important in everyone’s diet.