Chilled cucumbers are packed in jars with seasoned brine that may contain some vinegar or acidification, depending on the product, and are immediately sealed and refrigerated. They are then held in refrigeration for several days to several weeks, depending on if the product is sliced or whole, so the cucumber can cure and absorb the seasoning before being shipped. Found in the refrigerated section of the supermarket, these pickles have a shorter shelf life compared to processed and fresh pack pickles and must be refrigerated throughout their life, up to consumption. There are more than 36 varieties of pickles from which to choose and hundreds of varieties within the 36. The herb dill or dill oil is added to impart a distinctive and refreshing flavor.
Dill pickles are available in many forms - chips, spears, halves or whole.
Dill weed is added to the tanks during the last stage of fermentation or to the jar after fermentation. These pickles usually have a higher lactic acid flavor than other varieties. A more robust type of dill pickle is the kosher dill. Kosher dills are the ultimate accompaniment to an overstuffed deli sandwich. Fresh Pack Dills - Fresh cucumbers are unloaded at the plant and instead of being placed in brining tanks, they are packed in jars with the dill spice.