<P> In Korea, oi - ji (오이지) is a type of jjanji (salted vegetables). </P> <P> Lime pickles are soaked in pickling lime (not to be confused with the citrus fruit) rather than in a salt brine . This is done more to enhance texture (by making them crisper) rather than as a preservative . The lime is then rinsed off the pickles . Vinegar and sugar are often added after the 24 - hour soak in lime, along with pickling spices . </P> <P> Bread - and - butter pickles are a marinated pickle produced with sliced cucumbers in a solution of vinegar, sugar and spices which may be either be processed by canning or simply chilled as refrigerator pickles . The origin of the name and the spread of their popularity in the United States is attributed to Omar and Cora Fanning, a pair of Illinois cucumber farmers who started selling sweet and sour pickles in the 1920s and filed for the trademark "Fanning's Bread and Butter Pickles" in 1923 (though the recipe and similar ones are probably much older). The story attached to the name is that the Fannings survived rough years by making the pickles with their surplus of undersized cucumbers and bartering them with their grocer for staples such as bread and butter . </P> <P> Bright red, cinnamon - flavored pickles produced by a multiday process are sometimes seen as a Christmas treat . They are somewhat similar to canned red cinnamon apple rings in color and texture . </P>

Where did bread and butter pickles come from