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Texture, color, microbial load, methanol content, and microstructure were evaluated over 6 months. HPP significantly reduced total aerobic plate counts compared to untreated samples, except 200\u00a0MPa with 0.95% AA. The average log reduction was 1 (200\u00a0MPa), 1.5 (400\u00a0MPa), 2.5 (600\u00a0MPa), and 1.2 (thermal). Yeasts and molds remained &lt;1.00\u00a0log colony\u2010forming unit (CFU)\/mL, except for 400\u00a0MPa with 0.30% AA at Month 5. Color and texture were better preserved under HPP, resulting from gentler processing and lower pH. Initial greenness was highest for HPP, and 600\u00a0MPa\u2010treated pickles remained greener (\n                      <jats:italic>a<\/jats:italic>\n                      *\u00a0=\u00a0\u22122.95\u00a0\u00b1\u00a00.59) than thermally treated pickles (\n                      <jats:italic>a<\/jats:italic>\n                      *\u00a0=\u00a0\u22121.00\u00a0\u00b1\u00a00.60) at 6 months. Hardness for pickles with 0.95% AA increased significantly from 70.2\u00a0\u00b1\u00a03.2\u00a0N (untreated) to 90\u00a0\u00b1\u00a011\u00a0N (400\u00a0MPa) and 95.1\u00a0\u00b1\u00a06.9\u00a0N (600\u00a0MPa). Thermal samples were softer (67.5\u00a0\u00b1\u00a02.5\u00a0N). Methanol content ranged from 225 to 613\u00a0mg\/kg for 0.95% AA and 59 to 194\u00a0mg\/kg for 0.30% AA, suggesting pH\u2010dependent pectin demethoxylation drove firmness. 600\u00a0MPa provided a useful alternative to processing pickles through better microbial reduction, firmer texture, and color retention, whereas 400\u00a0MPa may offer a viable option for acidified products with a shorter shelf life.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>This research indicates an opportunity for industrial application of high\u2010pressure processing to acidified whole fruits and vegetables. This will expand the technology's application beyond juiced and pureed products and open opportunities to reduce post\u2010harvest losses, while meeting current consumers\u2019 demands for minimally processed, clean\u2010label products.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.70929","type":"journal-article","created":{"date-parts":[[2026,2,17]],"date-time":"2026-02-17T05:55:01Z","timestamp":1771307701000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["High\u2010Pressure Processing and Brine Acidity for Enhanced Quality Attributes of Refrigerated Pickled Cucumbers"],"prefix":"10.1111","volume":"91","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-2255-2554","authenticated-orcid":false,"given":"Danielle","family":"Heaney","sequence":"first","affiliation":[{"name":"Department of Food Science Cornell University  Geneva New York USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8749-1890","authenticated-orcid":false,"given":"Olga","family":"Padilla\u2010Zakour","sequence":"additional","affiliation":[{"name":"Department of Food Science Cornell University  Geneva New York USA"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2026,2,16]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf035284w"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf051877q"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2006.08.014"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-1-4939-3234-4"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2016.10.009"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745\u20104603.1998.tb00185.x"},{"key":"e_1_2_9_8_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745\u20104557.1994.tb00155.x"},{"key":"e_1_2_9_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2019.106779"},{"key":"e_1_2_9_10_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365\u20102621.1988.tb10238.x"},{"key":"e_1_2_9_11_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745\u20104557.2011.00374.x"},{"key":"e_1_2_9_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2007.09.074"},{"key":"e_1_2_9_13_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750\u20103841.16182"},{"key":"e_1_2_9_14_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750\u20103841.2012.02649.x"},{"key":"e_1_2_9_15_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750\u20103841.2007.00400.x"},{"key":"e_1_2_9_16_1","volume-title":"Pickles: A Global History","author":"Davison J.","year":"2018"},{"key":"e_1_2_9_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2008.12.016"},{"key":"e_1_2_9_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2015.11.014"},{"key":"e_1_2_9_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2014.09.036"},{"key":"e_1_2_9_20_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf0701483"},{"key":"e_1_2_9_21_1","volume-title":"A Complete Course in Canning and Related Processes: Book III Processing Procedures for Canned Food Products","author":"Downing D. 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