pickle = acidic brine to spit and soften vegetables

Fermented = salt and water to ferment over time

Both preservation methods

If properly canned then they last for years

Quick pickles in the fridge in small batches

Pickel

The classic ratio is super easy to remember and is easily scale-able depending on how many pickles you're making. It's 100% vinegar, 50% water, 25% sugar and 12.5% kosher salt by weight. So for example, 200g vinegar, 100gwater, 50g sugar and 25g kosher salt (again, you can scale this up or down!

Brine is usually boiled but doesn’t need to be

Can also add spices

Fermentation

Firm vegetables, such as broccoli, cauliflower, garlic, asparagus, beets and carrots and tomatoes require 1.5% to 3% brine, or 15 to 30 grams of salt for each litre of water. Cucumbers, onions and radishes require 5% brine (50 grams per litre), and olives require 10% brine (100 grams per litre), for example.

Fermented chilli’s into hot sauce!