I'm not sure that all pickled food "should" be fermented to attain sourness. It's perfectly normal to pickle many foods in vinegar, is it not? Fermentation chan

I'm not sure that all pickled food "should" be fermented to attain sourness. It's perfectly normal to pickle many foods in vinegar, is it not? Fermentation changes the flavour in a particular way and you don't always want that (though vinegar also changes it, and in more ways than just souring). But I'm not a native speaker so maybe I'm confused about the definition of the word "pickling". Does it always imply fermentation? When you do it with vinegar is it just called "preserving" maybe?