You have a couple things to take into account with pickles. So there are two ways to make pickles, essentially.
Brined. A solution of water, salt, and vinegar is made and the cucumbers sit in that for a while and eventually you have pickles.
Fermented. A solution of water and salt, though not as much, and you let that sit, unrefrigerated, for a couple days and then you have pickles.
In each case, different flavorings (dill, garlic, other spices) can be added to change the flavor. Also, tannic acid can be added to keep the pickles crisper.
I am personally more a fan of brined pickles, so I buy mine off the shelf. But fermented pickles are kept in refrigerated aisles. Most common fermented pickle in my area is Klausen. Some people love them, I’ll eat them, but they aren’t my first choice.
I think you should check them out, because I feel like most places that make their own pickles do fermented because they are less labor intensive.
You have a couple things to take into account with pickles. So there are two ways to make pickles, essentially.
Brined. A solution of water, salt, and vinegar is made and the cucumbers sit in that for a while and eventually you have pickles.
Fermented. A solution of water and salt, though not as much, and you let that sit, unrefrigerated, for a couple days and then you have pickles.
In each case, different flavorings (dill, garlic, other spices) can be added to change the flavor. Also, tannic acid can be added to keep the pickles crisper.
I am personally more a fan of brined pickles, so I buy mine off the shelf. But fermented pickles are kept in refrigerated aisles. Most common fermented pickle in my area is Klausen. Some people love them, I’ll eat them, but they aren’t my first choice.
I think you should check them out, because I feel like most places that make their own pickles do fermented because they are less labor intensive.