Chemical pickling

<p >Many chemical pickling processes also involve heating or boiling so that the food being preserved becomes saturated with the pickling agent. Common chemically pickled foods include <a href="http://en.wikipedia.org/wiki/Pickled_cucumber" title="Pickled cucumber" >cucumbers</a>,&nbsp;<a href="http://en.wikipedia.org/wiki/Capsicum" title="Capsicum" >peppers</a>,&nbsp;<a href="http://en.wikipedia.org/wiki/Corned_beef" title="Corned beef" >corned beef</a>,&nbsp;<a href="http://en.wikipedia.org/wiki/Herring" title="Herring" >herring</a>, and&nbsp;<a href="http://en.wikipedia.org/wiki/Pickled_egg" title="Pickled egg" >eggs</a>, as well&nbsp;

as mixed vegetables such as&nbsp;<a href="http://en.wikipedia.org/wiki/Piccalilli" title="Piccalilli" >piccalilli</a>.</p>