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HERE are many varieties of pickled and fermented foods that are classified based on their ingredients and how they are prepared:
Regular dill pickles and sauerkraut are fermented and cured for three weeks. Refrigerator dills are fermented for a week.
Fresh-pack or quick-process pickles are not fermented, but some are brined for several hours or overnight then drained and covered in seasonings or vinegar.
Fruit pickles are often prepared by heating fruit in a seasoned syrup and acidified with either vinegar or lemon juice.
Relishes are made from chopped fruits and vegetables that are then cooked in vinegar and seasonings.
It is important to note that the level of acidity in a pickled product is vital to the taste, texture, and safety. Therefore, you shouldn't alter the vinegar, food or water proportions in a recipe or use any vinegar that doesn't have the known acidity.
It is a good idea only to follow recipes that have tested proportions of ingredients. A minimum, uniform level of acid is required to prevent the growth of botulinum bacteria in a mixed product.