Have you ever wondered how cucumbers become pickles? What’s the difference between pickling and fermenting?  While both methods preserve food, they work in very different ways.  Let’s dive into the details!

Both fermenting and pickling are effective and ancient methods of food preservation, but there are some key similarities and differences.

For starters, while some fermented foods are technically 'pickled'—since they develop acidity and are preserved in their container—not all pickled foods are fermented! 

This post contains affiliate links. If you make a purchase through these links, I may earn a small commission at no extra cost to you. Thank you for your support!

What Does "Fermented" Mean?

Fermentation is a microbial process where carbohydrates are broken down by yeasts and/or bacteria.  The fermentation process will create acids, gases, and sometimes alcohol.

"Fermentation is a time-honored, ancient process of food preservation that relies on the action of naturally occurring microorganisms." – Sandor Katz, Wild Fermentation

The four types of fermentation are:

• lactic
• alcoholic
• acetic
• alkali

Most of the confusion between pickled and fermented foods is specifically lactic fermentation or lactofermented vegetables.  Common examples of lactofermented vegetables include:

• Cucumber pickles
• Sauerkraut
• Kimchi

More examples of fermentation are:

Fermentation naturally lowers the pH of food to 4.6 or below, preventing harmful bacteria from growing and spoiling it.  

Once fermentation is complete, most lactofermented vegetables and dairy products are best stored in the refrigerator. This slows fermentation and preserves the beneficial microorganisms while extending shelf life. 

However, in some cases, like bread, the live cultures don’t survive the baking process.

In addition, most fermented hot sauces are heat-treated after fermentation, and commercially made wines are chemically stabilized to prevent further fermentation in the bottle.

What Does "Pickled" Mean?

A pickled food usually refers to a vegetable (sometimes fruit, or animal protein) that is soaked in a vinegar brine and is “pickled” while being preserved in this acidic environment.

Technically, a fermented vegetable is also 'pickled' once it becomes acidic. However, in this section, we'll focus specifically on foods preserved by soaking in an acidic brine.

Pickling items in an acidic mixture is also an ancient method of preservation- submerging food in wine or vinegar has been done around the world.

“As early as 1000 B.C. in the Middle East, people were preserving crabapples, pears, plums, onions, and walnuts in vinegar and spices” Linda Ziedrich, The Joy of Pickling

What is a newer science, however (around 200 years), is hermetically sealed pickled items in a boiling water bath.  This process, known as water-bath canning, kills harmful microorganisms, removes oxygen from the jar, and creates a vacuum seal to prevent spoilage.  

The acidic mixture will have a ph of 4.6 or below as well and this also prevents harmful bacteria from growing. 

*It is important to note this is not to be confused with pressure canning, which is a process for preserving low acidity foods.

The pickled and water bath canned food can now be put on the dry shelf at room temperature for, in many cases, many years.  They will only need to be refrigerated when opened. 

Many pickling recipes can be safely made at home, but it's important to use tested recipes to ensure safety. Pickled foods are also commonly made on a commercial scale.

The pickled items we find on the grocery store shelf is pickled and canned commercially with industrial equipment.  

While pickling eliminates all microorganisms—both good and bad—the food’s minerals remain intact.  Some examples of common pickled foods are:

• Cucumber pickles (preserved in vinegar brine)
• Refrigerator cucumber pickles (preserved in vinegar brine)
• Pickled beets
• Pickled eggs
• Olives
• Pickled onions
• Pickled giardiniera

Key Similarities and Differences Between Pickling and Fermenting

Remember, pickled foods and fermented foods are preserved when they are in an acidic environment.  The process on how these foods become acidic is the key difference. 

• Both pickled and fermented foods have a pH of 4.6 or below, which prevents harmful bacteria from growing.
• Fermented foods develop acidity naturally through microbial activity and contain live probiotic cultures.
• Pickled (vinegar-preserved) foods do not contain live cultures, but when canned, they can be stored at room temperature for years without spoiling.

What is better?  Pickled Vs. Fermented Vegetables

It all depends on your priorities and how much you need to preserve!

• Need to preserve a large harvest? Pickling and water-bath canning might be the best option for long-term storage.
• Looking for probiotic benefits? A small batch of fermented vegetables can be a great way to add beneficial microbes to your diet.

If you grow your own vegetables, you may need a fast and efficient preservation method—pickling and canning can help you stock up for the year. But if you just want a jar or two of probiotic-rich pickles, a small fermentation batch in the fridge might be the way to go.

Personally, I use both methods. Every year, I buy 8-10 pounds of pickling cucumbers from a local farm and water-bath can them into the best dill pickles—enough to last all year! 

Meanwhile, throughout the year, I enjoy making small batches of sauerkraut, and kimchi in my fermentation crock and fermented hot sauce in a mason jar. These live ferments stay in my fridge, ready to enjoy whenever I want.

How to Tell The Difference Between A Pickled and Fermented Food

This section refers to items that are in a U.S. grocery store.  Look at the back of the jar of ingredients.

Pickled Products

• Shelf Stability: Pickled products are shelf-stable, meaning they don't need to be refrigerated before opening.
• Ingredients: If vinegar is listed as a main ingredient, it’s most likely pickled. 
• Preservation Method: Pickling usually involves an acidic brine, often vinegar, along with sugar and spices, and is processed through canning.

Fermented Products

• Refrigeration: Fermented foods should be kept in the refrigerated section. 
• Ingredients: Salt is the key ingredient in fermentation. It is used to promote the growth of beneficial bacteria, which ferment the sugars in the food.
• Brands to Look For: Some popular brands that sell fermented products in the refrigerated section include Wild Brine, Ozuke, and some Bubbies products. They use the natural fermentation process, unlike pickling, and often have the words “fermented" and “live probiotics” on their packaging.

FAQ: The Difference Between Pickling and Fermenting

Can you water-bath can fermented foods?

Yes in some cases you can but the live cultures will be killed and the texture will change. One of the more common veggies that are fermented and water bath canned is sauerkraut. This sauerkraut by Eden is an example. It's still delicious!

Fermented vs pickled health benefits

Fermented foods contain probiotics that promote healthy gut bacteria and may also assist in making the nutrients in the food more bioavailable.  

Pickled foods on the other hand no longer contain any live bacteria, but they still retain the original minerals from the food (calcium, potassium, magnesium, etc.)

Pickled vs fermented taste

Fermented foods generally have a more complex, tangy, and often delightfully funky flavor. 

Pickled foods often have a more of the original ‘fresh’ flavor of the veggie along with a bright acidity. 

Pickled Vs. Fermented: Now You Know

I hope this post makes it easier to spot the difference between fermented and pickled foods!

Did you find this guide helpful? Let me know in the comments if you have any questions or if there’s anything else you'd like me to cover.

Follow this simple tutorial to make delicious, creamy Icelandic-style Skyr in the Instant Pot at home using the cold start method. It couldn’t be easier!

Growing up, I didn’t get why people liked yogurt.  Either my palate was not quite refined enough or I had not found the right yogurt. 

This post contains affiliate links. If you make a purchase through these links, I may earn a small commission at no extra cost to you. Thank you for your support!

I later discovered the different styles of yogurts made with high quality ingredients and really loved the thick and creamy varieties like Greek yogurt and Skyr.  I also learned how easy it is to make them at home with one of my favorite kitchen appliances: the Instant Pot.

Skyr is a Scandinavian cultured diary product traditionally made with fat-free or skim milk and often served with cream (yum!).

It is similar to yogurt but technically a soft cheese due to rennet being a key ingredient. It is so similar to yogurt in texture and flavor that it is often referred to as a yogurt in the U.S.

The best type of milk to use for this recipe

As mentioned above, Skyr is traditionally made with skim milk, but any type of cow’s milk may be used in this tutorial.  I prefer to use whole milk when I make it and you can do the same if you would like.

For this cold start method: In addition to milk, (skim, 2%, or whole) the milk must also be one of either:

-Pasteurized

-Ultra-pasteurized

-Ultra filtered

What type of yogurt starter and rennet should I use?

It is common to find skyr ‘yogurt’ on most grocery store shelves these days and that is best to use as your starter culture.  Just make sure you are using a plain flavor, free from any common thickeners (guar gum, cornstarch, etc) 

Rennet can be purchased in liquid form or tablets, (A future post will show how to make your own!). It can also be in animal or vegetable form, both will will work fine. If using tablets, use only a ¼ tablet for a half gallon of milk.

If you cannot find Skyr locally to you, I have experimented with using a plain yogurt with the addition of rennet and was happy with the results.  

How long should I let my yogurt culture for?

This is a personal choice based on how sour you like your yogurt. 8 hours is the absolute minimum and can go on up to 24 hrs. I recommend at least 12 hours to give sufficient time for the milk to coagulate.  

You could always take a peek at 8 hours if you are worried about the sourness level or be sure the milk has coagulated.  The instant pot will keep the temp at the correct 110°F level after your close the lid.  

What can I do with the leftover whey?

There are many uses for leftover whey so experiment with a few of the uses before pouring it out!  Whey also will last up to 6 months in the refrigerator, so I suggest putting the date on it if you think you may not use it up in the coming weeks.  

• Water replacement for baking - This is my favorite way to use whey.  It uses the most at once and makes a nice tender baked good.  
• Stock replacement - I have not used this yet but this may be another great way to use up a lot at once.  I would probably start with replacing a small portion of stock to see if you like it.
• Homemade sodas- use as a ferment starter similar to water kiefer.
• Ferment starter for pickles, vegetables etc.

Why don’t I need to heat to milk to 180 degrees first?

Most yogurt recipes require you to heat the milk to 180 degrees then letting it cool to 110-115 degrees before adding the starter culture.  This is to ensure there is no competing bacteria left in the milk when you are inoculating it with yogurt cultures.  Since you are starting with milk that is already pasteurized, this can be skipped.

Heating the milk before will also help create a thicker consistency for unstrained yogurt recipes. Skyr is strained as the final step - so this will ensure a thick consistency.

Tips

• Make sure everything is clean.
• Vegetable or animal rennet may be used.  They will both perform the same.
• Do not be tempted to put more starter yogurt in than necessary.  This risks overcrowding of beneficial bacteria.
• I recommend removing the silicone ring on the Instant Pot lid.  If you don't you risk imparting past dinner flavors in your Skyr!

Tools and ingredients you will need

• Instant Pot with yogurt setting
• Fine mesh strainer
• Flour sack towels, cheesecloth, or something similar
• Mixing bowl
• Spatulas
• Skyr
• Milk
• Rennet

How to cold start Skyr in the Instant pot 

Ensure Instant Pot and utensils are clean. 

Use hot soapy water to wash everything if necessary.  Remember to remove inner silicone ring and set aside.

Add milk to instant pot

Add starter skyr to pot using a whisk to incorporate.  You could also use a separate bowl with a small amount of milk to do this if desired.

In a separate bowl, add 3 drops of liquid rennet to 2 tablespoon of filtered water. Add this to the Instant Pot.

Press YOGURT button to NORMAL.  Set your desired time (8-24HRS).

Leave to inoculate.

When finished, strain reserving the whey 

Transfer strained Skyr to a separate container to refrigerate and enjoy!

More Fermentation Recipes & Information

How To Make Easy Preserved Lemons

What is the Difference Between Pickling and Fermenting?

Preserve your lemons when they are in season (or any time of the year)! Savor the bright flavors of citrus in your culinary creations year round by making these easy laco-fermented preserved lemons. All you need are lemons and salt.

Every so often, I wish I had a lemon in my kitchen for adding a fresh citrusy note to things like baked whole chicken, sautéed greens or lemon pancakes.  But alas, I almost never do.  It doesn’t make sense for me to buy a lemon every week because it has too often shriveled dry, going unused in my fruit basket.

Citrus prices also fluctuate seasonally, hitting their peak in the summer months.

Most citrus in North America is in season November to March.  This is when you can get the wonderful peak freshness of the Arizona grapefruit, Florida oranges, and the sweet tangy Meyer lemon for a great price. Pickled lemons are another great way to extend the shelf life of this season.

This post contains affiliate links. If you make a purchase through these links, I may earn a small commission at no extra cost to you. Thank you for your support!

Tips And Other Information

• I mainly refer to using lemons in this post but keep in mind the same process can be used for any other citrus!

• Use preferably organic or pesticide free lemons since we are mainly consuming the skin of the fruit.  BUT If you cannot find organic citrus- worry not!  Just make sure to wash your lemons well before starting the processes of pickling.

• The salt used will draw out the juice from the lemons to create a brine.  Very often you do not need to add extra lemon juice, but sometimes you do. 

• Reserve a few lemons to juice in case the brine does not completely cover the lemons.

• You do not need a fermenting weight, but it does help keep lemons under the brine.  

• If you do not have a fermenting weight, check the jar frequently to press down the lemons that float to the top or use a smaller mason jar filled with water to weigh everything down.

• There are optional add ins that are discussed below, but if this is your first time doing this, I recommend pickling the lemons alone to experiment with what you would use them with most frequently. 

• Citrus peels contain natural pectin.  Do not be alarmed if they start to form a gel after about 6 months or so in their container.

Ingredients For Easy Preserved Lemons

Whole lemons - Or any other citrus.  I used Meyer lemons in this post.  Meyer lemons have a thinner skin and wonderful sweet tart flavor.  They lend themselves well to pickling, and generally are only available one time a year.

Salt - Kosher salt, sea salt or pickling salt.  Do not use iodized salt.

I have seen sources I trust call for 3 tablespoon salt up to ½ cup of salt per quart. I am going to be honest- I do not measure and just generously sprinkle salt in jar and on each lemon. I probably use up to 4 Tbsp.

This has worked well for me.

Add ins (optional) - Lemons pair well with a bay leaf for more savory dishes.  Spices like cinnamon sticks, clove, or other warming additions go well for sweet dishes. Experiment!

Tools you may need

Clean jar designed for food preservation - Mason jar, weck jar, fermentation crock, etc. A wide mouth jar is best because it will be easier to stuff the lemons and punch down.

Some people recommend sterilizing their jars.  I have not found that to be necessary when you are creating a very inhospitable environment for food spoilage bacteria to grow, but feel free to do that if you would like.

Fermenting puncher (optional)- Clean hands would work as well.

Fermenting weight (optional)- I really like this kit by mason tops.  It also comes with a kraut puncher that is great for all kinds of fermenting creations!  Another option is to add a smaller mason jar (like a ½ pint mason jar) with water to weigh down the lemons.

FAQ

What are pickled lemons used for?

They are a versatile ingredient to add brightness to any dish.

Pickled lemons are a common ingredient for traditional Moroccan dishes but can be used for anything that calls for lemon zest!  

What do pickled lemons taste like?

They are savory, tangy and delicious.  The pickling process softens the rind and mellows the tartness and bitterness of fresh lemons making the rind edible on its own. 

Can I use the juice to make lemonade

No.  Pickled lemon juice is very salty and best used as a flavoring.

What is the difference between pickled lemons and preserved lemons?
Pickled lemons are simply a way to preserve lemons.  Pickling is the process of using a brine to preserve food.

How To Preserve Whole Lemons

1. Pick your lemons (or any other citrus)

For one quart of lemons, it took me almost 2lbs of Meyer lemons to fill a the jar with a few extra for juicing in case I needed it.

2. Wash

I recommend washing even if you are using pesticide free lemons.

3. Cut in quarters

You can cut them any way you like, but I prefer to cut them in the following way:

Cut the ends off each lemon, then cut partially through (¾ of the way) leaving the bottom half in tact so you can spread the quarters.

4. Salt inside

Sprinkle a little salt in your jar, then using a bowl underneath to catch the excess, sprinkle a small amount of salt in the middle of each lemon.

5. Stuff in jar

After salting, firmly and tightly stuff each lemon in jar.

Going in layers, press down until juices are released and cover lemons.  Really pack them in.  The salt will continue to draw out moisture after a few minutes, hours and days.

Leave at least 1” headspace to give room to the juice

6. Leave to ferment

Place inside a bowl incase the lemon brine bubbles over during the active fermentation process.  

Cover loosely with lid or with something breathable like a tea towel or paper towel in a room temperate place.

After 3-4 days if the lemons are not covered in their own liquid, add more juice.

Set aside for one month, checking frequently and occasionally shaking.  If needed, use a clean non reactive metal utensil to press down any lemons that have floated up.

7. Move to Storage

When finished after at least 3-4 weeks or when rind is soft and mellow tasting, move to storage in the refrigerator.  They will continue to ferment, but much more slowly.  Store for 6 months up to a year.

How To Use Preserved Lemons

When you would like to use, simply pull off a quarter or more and peel away the flesh from the rind.  Discard any seeds if needed and rinse to get most of the salt off.  You can use the flesh but I prefer to discard that most of the time.

Chop up finely and use in any recipe that needs a a little brightness!  

Ideas for using preserved lemons:

• Stuff a lemon in the cavity of a whole chicken before baking

• Garnish fried fish or chicken 

• Top a salad

• Use the lemony brine for Bloody Mary's or meat marinade

• Flavor Kombucha

• Make candied lemon peels

More Citrus Recipes and Projects:

How To Make A Cheerful Orange Slice Garland