Bacteria are not able to survive in pickles with excess salt, because

Bacteria are not able to survive in pickles with excess salt because their protoplasms get shrunk and thus die. This occurs due to the high osmotic pressure caused by the excess salt in the pickles. When bacteria are in a salty environment, water inside their cells moves out to balance the concentration difference between the inside and outside of the cell. This leads to dehydration and shrinking of the bacterial cells, which disrupts their cellular functions and ultimately causes them to die. The high salt concentration acts as a natural preservative by inhibiting the growth of bacteria and other microorganisms, thereby extending the shelf life of pickles and other salty foods. This method of preservation has been used for centuries to prevent spoilage and maintain the quality of food products.