Refrigerator pickles made without hot water are the crunchiest. I picked up some Clausen’s at the store, and looked at the label, and it states that they’ve never been heated. Yet they are sealed, so I wonder what sort of processing they do.
Anyway, the fresh cukes and onions in the frig are one of my favorite side dishes in the summer, or to add to the top of a salad.
When in my early 20’s I made a big batch of pickles and canned them. terrible, soggy, soft. I think Clausens must cold vacuum seal. There’s enough acidity in the brine to kill off any bacteria. Ever since that first batch I’ve done them the cold kitchen counter way. On the counter for a week, take out the dill branches and refrigerate and eat.
I sometimes put in onions but always whole garlic cloves.