The aim of this study was to investigate the possibility of utilizing peas pod as by products to produce lactic acid. The optimizing conditions for lactic acid production and some nutrients were studied as well as the utilization of the fermented solution to preserve some vegetables such as carrots and turnip to produce new pickles free from sodium chloride. These pickles can successfully be used as a functional food in some particular cases such as high blood pressure patients, elderly and persons with other sensitive health conditions who desire to consume pickles without causing any negative effect on his/her healthy status Chemical composition of the prepared pickles as well as sensory evaluation were determined Results showed that the highest level of produced lactic acid was 6.53 g/100 ml when sugar concentration was 12%. Factors affecting lactic acid production from peas pods by product using Lactobacillus bulgaricus showed that was considered to be the best conditions, were found to be at pH value of 6 after 6 days incubation period at 40 . Results indicated that as the highest increase in consumed sugars, lactic acid (g/100 ml), yield and conversion coefficient (%) by the addition of some nutrients such as (CH3. COONa, yeast extract, meat extract, MnSO4. H2O, K2HPO4. 7H2O and triammonium citrate) were found to be(0.5%, 0.6%, 1%, 0.08%, 0.08% and 0.08%, respectively) . The increase in these nutrients caused gradually decrease in lactic acid in the conversion coefficient. On the other hand, results reveal that incubation period for 6 days in the fermenter as a batch culture recorded the highest level of lactic acid (g/100 ml), yield and conversion coefficient (%) compared with the shacked flasks under optimizing conditions.Chemical changes during pickling process of carrots and turnip stored for 60 days indicated that total titratable acidity, total volatile acids and non- volatile acids of brine solutions treated with lactic acid were higher than that of the control, and these values increased gradually upon storage for45 days at room temperature. The sensory evaluation resultsof pickled carrots and turnip treated with lactic acid recorded higher score values in all studied parameters (taste, color, texture, odor, appearance and overall acceptability).In conclusion, these results indicated that successful fermentation could be achieved in carrots and turnip without addition of salt (NaCl).Provided the samples with lactic acid, potassium sorbate, calcium chloride and other nutrients were suitable for fermentation by Lactobacillus bulgaricus from peas pod wastes. This research recommended the use of vegetable by products to produce lactic acid in manufacturing of new pickles product without sodium chloride to minimize the side effect of consuming pickles with high sodium content on individual health status.