This article is from the Food Preserving FAQ, by Eric Decker firstname.lastname@example.org with numerous contributions by others.
Sometimes the difference between pickling and curing is semantic, but
generally curing is salting, etc, without an acid treatment.
Examples of salt curing: salt pork, olives, anchovies, herring, lox;
Examples of Lye (NaOH) curing: olives, hominy, lutefisk.