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The first is the classic dill pickle, which is flavored with dill and the primary option.
The only requirement to make something a sweeter pickle is a bit of sweetener.
They’re often made by adding a bit of sweet onion.
The name for these pickles comes from their rise to popularityallegedly, during the Great Depression.
The association stuck in the name for these refrigerated classics.
Gherkins
These smaller pickles are often made from a smaller cucumber variety that gives them their name.
Traditionally, they’re flavored with tarragon, but sometimes they’re also made in sweet varieties.
There are also usually simply more spices included in the mixture.
Some varieties are more accurately considered preserved cucumbers than pickled cucumbers but are still often associated with pickles.
It’s important to remember that pickled foods aredifferent from fermented foods.
If you’re curious about fermented foods, there are plenty oftypes you may benefit fromadding to your diet.
