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.
Thanks. I’ve been reading about the health benefits associated with the old ways of preserving food with fermentation. Canning would kill the beneficial bacteria, so this sounds pretty much like I’d like to try.
I assume that the pickles stay crisp this way? It is hard to get crisp pickles with home canning. Mine aren’t horrible, but I can tell you that zukes make crisper pickles when you are processing in a pressure canner. They make really nice pickle spears.