There is actually more than a way of making pickles. The easiest way is the quick process and the simplest can be made in 10 minutes. Others are called the fermented pickle, the refrigerated dill, the fruit pickle, sweet pickle, and the pickle relish.
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When vegetables are soaked in the brine solution for about 4 to 6 weeks, this is called a fermented pickle. When soaked in brine and spices for a day to a week in the fridge and then stored for a month or two in the refrigerator, this is called the refrigerated dill.
When a sourer taste is preferred, cucumbers are soaked for a longer period of time. This also makes the cucumbers much softer.
When preferred half-sour, cucumbers are soaked for a short period of time and no vinegar is used. In this type, the cucumbers are more firm and crunchy. Fruit pickling is when fruits like peaches and apples are soaked in a sweet, sour and spicy syrup.
Sweet pickle is when sweetened syrup is used. One type of sweet pickle is the bread and butter pickle that is commonly sliced into thin strips and used on hamburgers and sandwiches. When vegetables are chopped into a relish and cooked in a spicy solution of vinegar, this is called a pickle relish.