Sheila Stafford

In this video, we explore how the most popular types of pickles are made. First up are refrigerated pickles which are crisper but have shorter shelf lives. You make refrigerated pickles by submerging fresh cucumbers in water, canning salt, and pickling spices and allowing them to rest for 3 hours.

Fermented pickles have sharp, pungent flavors and are made by submerging cucumbers in water and salt and then leaving them to ferment for several months. Then, you remove them from the brine, rinse them, and pack them in a new liquid with pickling spices. Vacuum-sealed pickles offer a happy medium of flavors and are made by submerging cucumbers in vinegar and pickling spices before vacuum-sealing the container, cooling, and storing them.

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