Processing and preserving fruits and vegetables is vital for reducing post-harvest losses, particularly in developing nations. Steeping preservation, a non-thermal and cost-effective method, offers a sustainable solution by maintaining the quality, texture, and nutritional value of produce. This technique involves submerging raw materials in solutions containing salts, acids (e.g., acetic or lactic acid), and preservatives like potassium metabisulphite (KMS). It is simple, affordable, and suitable for large-scale applications in resource-constrained regions. Steeping enhances shelf life while retaining sensory attributes, as demonstrated by vegetables like peas and mangoes preserved in optimized brine solutions. For instance, peas in brine with 3% salt, 1.2% acetic acid, and 0.1% KMS remained fresh for 3.5 months, while mango slices with 200 ppm SO2 showed prolonged quality retention. Steeping also supports fermentation, enabling high-value products like pickles and chutneys. This sustainable technique reduces food waste, supports value addition, and generates income for growers and processors.