Why is pickle salty? How does salt get into pickle?

I know this may look like some question easily answered with common sense, but please read.


If water is the solvent wouldn't the only thing that moves be water? (Osmosis)


**Edit:** this is basically what I think. If you imagine the skin of whatever you are pickling as a membrane that prohibit the flow of electrolytes but allows that if water. Then salt, NaCl, cannot move anywhere. 




Your concept of a cell is a little vague. Although the cell wall is made from a diglyceride bilayer, it is not impregnable. In fact, there are many proteins that pass through the cell wall where dissolved material can pass. One of the proteins is called the [sodium potassium pump](https://www.youtube.com/watch?v=P-imDC1txWw). In a living cell, the protein uses ATP to move sodium out of the cell and drag potassium into the cell. Both of these ions are against the gradient. In a non-living cell, such as the pickle, sodium ions can move across the cell membrane and make the cells salty.


 4