Fermented vs Vinegar-Brine pickles

If you thought all pickles were created equal, buckle up, buttercup. There’s a whole world beyond your basic jar of pickles, and it all comes down to one big question: fermented or vinegar-brined?

Let’s break it down.

Fermented Pickles

• Made the old-school way with salt and time, letting natural bacteria do their thing. 
• Develop a funkier flavour (think half-sours, sours, kimchi, sauerkraut vibes).
• Require more patience—these babies take weeks to reach perfection.
• Must be refrigerated to stop the fermentation process.

Vinegar-Brined Pickles

• Quick, punchy, and crunchy.
• Brined in vinegar, which gives them that signature tang.
• They don’t need to be refrigerated once filled with hot brine and sealed. The vinegar preserves the pickles for quite a while. Only when opened should they be refrigerated.
• No fermentation = no funky smell, just clean, crisp deliciousness.
• Still packed with health benefits, from digestion support to hydration.

Both have their place, but at Sexy Pickles, we’re all about vinegar-brine pickles —for the crunch, the bite, and the instant gratification. No fermentation explosions, funky smells, just bold, addictive flavour.