To determine the correlation between dominant microorganisms and physicochemical characteristics of pickle brine. Analysis of the correlation between physicochemical properties and microbial communities was revealed， while the microbial community structure was investigated using high-throughput sequencing technology. The results showed that: The total acid content of pickle brine was 3.00-18.90 g/kg， the pH value was 3.27-4.71， the salt content was 11.00-15.50 g/100 g， and 7 kinds of organic acids including oxalic acid， malic acid， succinic acid and lactic acid were detected. The dominant microbial phylums include Firmicutes and Ascomycota， accounting for more than 99.00% of the total. The dominant bacterial genera were Lactobacillus and Pediococcus. The dominant fungal were Pichia， Kazachstania and Debaryomyces. The correlation analysis showed that Lactobacillus had a significant positive correlation with lactic acid (P<0.05) and acetic acid (P<0.01)， and Pediococcus had a significant positive correlation with malic acid (P<0.01). In summary， Lactobacillus spp. and Pediococcus were the dominant microorganisms in the pickle brine. This provided a reference for the selection and breeding of efficient fermentation strains of pickle brine and industrialization of pickles.