"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table > Canning and Preserving
Reply
 
Thread Tools Display Modes
 
Old 04-12-2012, 02:32 AM   #1
Senior Cook
 
Mr_Dove's Avatar
 
Join Date: May 2005
Location: Denver
Posts: 209
What are the different types of pickling?

I know that some types of pickles are fermented. What is the other kind called? Can someone explain the pros and cons of the different types?

I don't know if I've ever had fermented pickles. Most of my pickle experience is from store bought pickles and the occasional pickle on a restaurant sandwich.

__________________

__________________
Mr_Dove is offline   Reply With Quote
Old 04-12-2012, 09:42 AM   #2
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
I prefer the taste of cucs that are pickled using a salt brine. Vinegar pickling generally produces a more shelf stable product. I consume our pickled green tomatoes so quickly that I get away with pickling them in a salt brine.
My grandmother had a heavy hand with the vinegar and produced pickled green tomatoes that lasted a very long time; mostly because they were to sour to eat in any quantity.
__________________

__________________
justplainbill is offline   Reply With Quote
Old 04-12-2012, 10:28 PM   #3
Head Chef
 
mcnerd's Avatar
 
Join Date: Oct 2007
Location: Southern California
Posts: 1,318
The other kind is called "Quick Pickles" and consists of a vineger-based brine solution that is heated to a boil and poured over the raw vegetable/cucumber in a canning jar, then processed in a boiling water bath.

The fermented method results in a better tasting end product but takes longer to produce. Lacto-fermentation is a slightly faster fermentation process.

There is also the "uncooked" refrigerator pickle which results in a very crisp pickle since there is no cooking or processing that would damage the cell structure.
__________________
Support bacteria. It's the only culture some people have.
mcnerd is offline   Reply With Quote
Old 04-13-2012, 10:55 AM   #4
Head Chef
 
Join Date: Mar 2008
Posts: 1,877
Fermented pickles: What sold me on fermented pickles was the taste.
You can try a fermented pickle with this company which I believe is nationwide now--usually found in mini-marts/gas stations some grocery stores and tractor supply stores.
Van Holten's, Original Pickle-In-A-Pouch.
(I'm not affiliated with them in any way---they just have a great product.)

My favorite is the standard Dill or Dill with garlic pickle. Do a taste test between a fermented Dill compared to a jar dill pickle and you'll decide which you like the best.
__________________
blissful is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

RV & Travel Trailer Communities

Our RV & Travel Trailer sites encompasses virtually all types of Recreational Vehicles, from brand-specific to general RV communities.

» More about our RV Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002-2012 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:49 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.

Cooking News & Tips Straight to your Email!

Stay up-to-date with Cooking info to your inbox!

unsusbcribe at anytime with one click

Close [X]