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There are three pickled cucumber production methods:

1. Refrigeration. This method involves simply pouring an acidic brine of vinegar and water into jars containing cucumbers, without subjecting them to further processing. While still being conducive to producing a quality pickle, this method is not sufficient to prevent the growth of undesirable micro-organisms, meaning a shelf-life of only a few weeks.

2. Canning. In this method, the pickle jars are processed in an acidic brine - again, consisting of vinegar and water - at a high temperature to seal their contents. This is the most common commercial method, and ensures that undesirable micro-organisms are unable to grow.

3.  Fermentation. Instead of an acidic brine, the cucumbers are placed in a salt solution for a period of days or weeks. This pickles the cucumbers, while preventing the growth of undesirable micro-organisms, while also promoting the growth of healthy lactic acid bacteria. 

The broad range of pickled cucumbers is represented in the inabitofapickle Pickle Flavour Universe. Flavours can generally be categorised as traditional (flavoured in an acidic brine), sweet (which contain more sugar) or sour (fermented, and lacking the acidic or vinegary taste of the other categories). Other herbs and spices may be added to contribute to a pickles' unique flavour profile. 

Varietals in the traditional pickled cucumber family include:

• Dill/Kosher Dill Pickles - pickles are traditionally made using dill as the main herb to complement the flavour of the brine. Kosher dill pickles have garlic added to the dill pickle recipe - they are not necessarily produced using a kosher cooking technique.
• Gherkins & Cornichons - small cucumbers that are pickled whole. The French Cornichon is often pickled with tarragon, rather than dill.
• Modern Flavours - have a twist on the traditional dill pickle with the addition of unique herbs and spices, chilies for a kick, or a splash of alcohol in the brine such as whiskey, beer or gin. 
• Polish & German Pickles - processed in wooden barrels rather than glass jars, resulting in a slightly woody flavour, often using less herbs and spices.

Varietals in the sweet pickled cucumber family include:

• Bread and Butter Pickles - these sliced, sandwich friendly pickles pickles are processed with sugar and often onion to give them a tangy and sweet flavour.
• Gherkins - sit in the sweet pickle family as well as the traditional. In the sweet case, generally made with a sugary brine, and without the addition of many herbs or spices.

Varietals in the sour pickled cucumber category include:

• Hungarian Pickles - a fermented pickle that uses bread to facilitate the fermentation process.
• Sour & Half Sour Pickles - are varieties of fermented pickles. Half sour pickles maintain some of their colour and crunch, while the longer a pickled cucumber is left to ferment, the more sour in flavour it becomes. 

Our ratings are compiled by our inabitofapickle tasters using three criteria:  

1. Presentation - A pickled cucumber should look appetising and attractive. It should have colour, life and sheen, and not be dull or grey. 

2. Taste - Flavours will vary depending on the type of pickled cucumber, but in general, it should have a balance of flavours, with additional ingredients complementing rather than overpowering the core flavours. 

3. Crunch - A pickled cucumber should make a pleasing and resounding crunching noise when bitten into. It shouldn't feel soft or mushy in the mouth.

The inabitofapickle scoring system is simple. Each pickled cucumber is awarded an overall score out of 10 based on the three criteria of presentation, flavour and crunch, which each have equal weight.  

The overall score results in a summarised judgement of the quality of the pickle, as follows:  

9.1-10: Outstanding - a pickle of superior quality and style. 

8.1-9: Very good - a pickle with special qualities. 

6.6-8: Good - a well made, solid pickle. 

4.5-6.5: Fair - a pickle that is edible, but has some flaws. 

0-4.4: Poor - a pickle that is seriously flawed and best avoided.