FERMENTOOLS
Anna Kava
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Dill pickles come in various forms and are simply cucumbers brined with a heavy dill flavor.
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Bread and Butter Pickles
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Bread and butter pickles are a type of sweet pickle with a perfect balance of sweet and sour, and their name originated from a farming couple.
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The Department of Agriculture estimates that the average American eats 8.5 lbs of pickles a year.
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Kosher pickles are made using a salt brine, garlic, and dill, unlike regular dill pickles.
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Sour pickles are fermented in a vinegar-less brine with water, pickling salt, and spices, and are sour in taste without any sweetness or vinegar bite.
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Sweet pickles are made with a brine containing sugar, vinegar, and often sliced onion, giving them a touch of sweetness without being too candy-like.
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Gherkins are small, bumpy cucumbers picked and pickled whole, typically under two inches long, and are available for purchase as gherkin pickles or baby dills.
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Cornichons and gherkins are interchangeable terms for the small variety of pickled cucumbers.
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Polish/German Pickles
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Polish or German pickles have caraway seeds, mustard seeds and/or peppercorns, and are pickled in wooden barrels for a unique flavor.
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Hungarian pickles use bread and yeast instead of vinegar for pickling fresh cucumbers, resulting in a unique and distinct taste.
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Kool-Aid Pickles
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Kool-Aid pickles are pickles flavored with Kool-Aid powder, vinegar and sugar, a popular Southern delicacy with mixed reactions.
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Cinnamon pickles, a Southern treat, are made with cinnamon sticks, Red Hots candy, and red food coloring added to the sweet pickling solution.
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Lime Pickles
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Lime pickles are made with pickling lime, a white powder used in old canning recipes for crispness, but the method is no longer recommended due to the risk of bacterial growth.
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Refrigerator pickles are made by soaking fresh veggies in a brine of vinegar and spices, then storing them in jars in the fridge.
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