The　pickling　wastewater　generated　during　the　processing　of　pickled　vegetables　belongs　to　high-salinity　industrial　wastewater,　and　the　treatment　of　such　wastewater　is　one　of　the　research　hotspots.　Analyzing　the　composition　and　water　quantity　characteristics　of　such　wastewater　is　essential　for　achieving　effective　treatment.　This　article　aims　to　analyze　the　characteristics　of　pickling　wastewater　in　four　regions　of　Chongqing,　China,　in　order　to　provide　fundamental　data　for　the　practical　engineering　treatment　of　this　type　of　wastewater.　The　results　indicate　that　in　high-salinity　wastewater,　over　80%　of　the　wastewater　is　directly　sourced　from　production,　while　−　range　of　7000–13,000 mg/L,　with　an　average　COD　of　4000 mg/L.　The　average　concentrations　of　TN,　NH3-N,　and　TP　in　the　water　are　122.9,　140,　and　40 mg/L,　respectively.　Effectively　addressing　the　damage　caused　by　high　salinity　to　microbial　cell　permeability　is　the　key　to　treating　this　type　of　wastewater.　Currently,　there　are　four　main　approaches:　microbial　acclimation,　halotolerant　bacteria　selection,　addition　of　antagonists,　and　influent　dilution.　In　order　to　achieve　effective　treatment　of　high-salinity　pickled　vegetable　wastewater,　it　is　necessary　to　conduct　water　quality　and　quantity　analysis　as　the　first　step,　followed　by　the　determination　of　effective　treatment　methods　based　on　the　water　quality.　This　study　provides　several　biochemical　treatment　methods　and　offers　research　data　for　practical　engineering　implementation.　©　The　Author(s),　under　exclusive　license　to　Springer　Nature　Switzerland　AG　2024.