3 和 4 则对应 Python 3. For the Pickle butt character, see Dil Pickles. Pickled cucumbers are highly popular in the United States and are a delicacy in northern and eastern Europe.

Pickled cucumbers are flavored differently in different regions of the world. This section does not cite any sources. Brined pickles are prepared using the traditional process of natural fermentation in brine, making them grow sour. Vinegar is not needed in the brine of naturally fermented pickled cucumbers. The fermentation process depends on the Lactobacillus bacteria that naturally occur on the skin of a growing cucumber. These may be removed during commercial harvesting and packing processes. Typically, small cucumbers are placed in a glass or ceramic vessel or a wooden barrel, together with various spices.

In New York terminology, a “full-sour” kosher dill has fully fermented, while a “half-sour,” given a shorter stay in the brine, is still crisp and bright green. Elsewhere, these pickles may sometimes be termed “old” and “new” dills. New York City since at least 1899. Traditionally, pickles were preserved in wooden barrels but are now sold in glass jars. The lime is then rinsed off the pickles. The crisping effect of lime is caused by its calcium content. A safer and more convenient alternative is calcium chloride, which is neutral and requires no rinsing.