Why people use mustard oil in pickle preservation?

Mustard oil’s allyl isothiocyanate exhibits antimicrobial and antioxidant properties. It inhibits bacterial and fungal growth in pickles while enhancing volatile flavour compounds—acting as both a natural preservative and sensory enhancer. It kills germs, adds bold flavour, and keeps pickles fresh for months. Just be cautious—moderate use is key due to erucic acid concerns.