Most of the chemical problems associated with the production of pickles from vegetables have been elucidated, and the technology of pickle production to suit the tastes of modern consumers has been systematized on the basis of chemistry. The most important consideration is the low content of salt and the texture of vegetables and preservation of fragrance during the pickling process. Thus, efforts have been made to popularize the production of pickles using refrigerators or chillers. As for pickled radish, formation of the yel1ow intermediate compound β-carbolyn due to complex bonding of decomposition products of the hot component of radish, “4-methylthio-3-butenyl isothiocyanate” during pickling, and formation of the low-molecular-weight sulfur fragrance are suppressed. Seasoned pickles preserved in 20% sodium chloride during the optimum season for vegetables, and then desalted in a refrigerator, are low-salt pickles, and we have succeeded in developing “fresh pickled vegetables preserved in salt” with abundant vegetable taste to avoid desalting.