Technical Abstract: The methods described here should prove useful to those concerned with the examination of certain types of manufactured pickles, particularly those products undergoing spoilage as the result of microbial activity. The methods also should prove helpful to research workers interested in conducting studies on predominating microbial changes occurring in certain brined and salted vegetables during natural fermentation and curing. The new edition of this chapter includes updates on analytical methods and additional discussion on the potential for growth/survival of spoilage and pathogenic bacteria in fermented and acidified vegetables.