Are store-bought pickles fresh or fermented?
Fifty years ago, most cucumber pickles available in grocery stores were made by fermentation. Today, the majority of commercially available pickles are “fresh,” not fermented. Fresh pickles are vegetables soaked in vinegar a strong acid in which few microorganisms can survive. Vinegar not only preserves the vegetables, it also changes their flavor and texture. In contrast, fermenting pickles encourages the growth of special bacteria; these microbes in turn produce an acid that helps to preserve the pickles. If you want to purchase the fermented variety, look closely at the label.
