Pickles have personality that seems larger than the sum of their parts—puckering acidity, chopped vegetables, salt and a pinch or two of seasoning add up to refreshing brightness and enigmatic flavors that effortlessly invigorate a bowl of rice, a sandwich, or a steak.
There are essentially two kinds of pickles: fermented and not fermented. Fermented pickles use a salt brine to isolate lacto-bacteria and create an acidic environment that preserves the food suspended in it. Fermented pickles are a compelling combination of salty and sour flavors, and include among their ranks the now ubiquitous deli staples of sauerkraut and kosher dills.
Read more about pickles here: https://thefatofthelandblog.wordpress.com/2014/05/29/all-in-a-pickle/