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Old 04-12-2012, 01:32 AM   #1
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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.


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Old 04-12-2012, 08:42 AM   #2
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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.

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Old 04-12-2012, 09:28 PM   #3
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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.
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Old 04-13-2012, 09:55 AM   #4
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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.
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