Real pickles

Here you’ll find everything from refrigerator pickles in vinegar brines that will last a few weeks or months in the fridge and don’t need any processing, to canned quickly brined pickles that will last a year in the pantry, to long-fermented pickles made sour by fermentation, to Indian and Middle Eastern–style “pickles” such as citrus preserved in salt. Most pickles are low in sugar, but not low in salt (which I fervently adore) or delicious tanginess, whether it’s that sharp bite of the acetic acid in vinegar or the mellow tang of fermentation-produced lactic acid.