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Pickles can be pickled in acid (quick pickling). Or they can instead be fermented.

Fermented pickles are healthier than pickled pickles. (Source.) Also, many people say that fermented pickles taste better, though some disagree. (Source.)

Most pickles sold in supermarkets are pickled in acid instead of being fermented. Why is this?

unforgettableidSupportsMonica
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    You mean only in the US? You'd probably find a whole lot more sauerkraut buyers in Europe & kimchi in south east Asia. The UK, however, loves its vinegary pickles because traditionally that's all we made. Answers to this can be nothing but opinion-based, because opinions change across the world. – Tetsujin Aug 27 '23 at 17:14
  • Sorry, we don't take this type of question. Supermarkets are free to make their own business decisions, which have nothing to do with cooking. And you self-answered, pointing out again an economic argument, which is further proof that the question is out of scope. – rumtscho Aug 27 '23 at 17:17
  • @Tetsujin: In the US and Canada. – unforgettableidSupportsMonica Aug 27 '23 at 17:22
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    because they are different products entirely? – njzk2 Aug 27 '23 at 17:45
  • Acid pickles can be shelf stable (not refrigerated), have a longer window which they can be sold, and they they’re cheaper to produce as they don’t require time (which then means warehouse space while they ferment), then repacking into smaller containers – Joe Aug 27 '23 at 21:11

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When choosing which brand of food to buy, price is one of the leading factors which influences US consumer choices. (Source.)

Fermentation takes significantly longer than quick pickling. This increases costs for pickle manufacturers, and pushes up the costs of the finished product. (Source.)

Therefore, most consumers prefer to buy the cheaper products (pickled pickles), and supermarkets end up selling more of them.

unforgettableidSupportsMonica
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    At this point most US consumers will probably consider the taste of pickled pickles to be the "real" thing since that's what supermarkets have primarily stocked for the past 50 years and the answer _today_ is that customers prefer the picked pickles because they've never tried fermented ones because they're simply not available. Can't try what you can't buy, and competing with a well established product with thin profit margins to start makes little sense for the mass market. – Roddy of the Frozen Peas Aug 27 '23 at 17:03