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This study presents a new impregnation technique for brining four kinds of vegetables based on Na+ and Cl- ion current generated by the electromagnetic induction. Saline concentration, processing time and porosity were identified as main variables, which influenced pickling efficiency. Based on the principle of Box-Benhnken central composite design, response surface analysis was applied to obtain the regression model to estimate the salt content of vegetables in the porosity range from 5.4%~8.2%. The results showed that the efficiency of magnetic energy converting to electrical energy increased along with increasing the concentration of solution. With a thickness of 24 mm and a porosity of more than 6% of the vegetables tissue, the sample were immersed in saline solutions subjected to ion current under the influence of the static magnetic field for 30 min, the salt content reached 5% approximately. The regression model provided reliable prediction of the salt content in eggplant with the porosity of 7.3%.