Softening of pickled cucumbers during storage poses significant challenges for the pickle industry, leading to considerable losses. This softening is attributed to the breakdown of pectic materials in the middle lamella of the cucumber tissue. To address this issue, our study aimed to assess the impact of various ions on cucumber pickle fermentation, storage (over 6 months), as well as overall structure and texture. Fermentation brines were prepared, incorporating different salts, such as KCl, CaCl