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Fridge Pickling vs. Canning Pickling

Heya folks,
 
Of those of us who have done water-bath canning of our peppers to pickle them, and have also done fridge pickling without the need for a water bath, which one comes out better do you think? Does the low-oxygen environment of a canned pickling jar make a big difference versus simply leaving it in the fridge? 
 
Let me know what you think. Which do you prefer?
 
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I prefer refrigerator dills over any other type of pickled cucumber. Heavy on the vinegar. When i do peppers that way i weep them first in salt. Quick rinse and fill with vinegar brine. The weeping pulls out some of the moisture but its quickly replaced by the brine. You can do the same thing with vinegar and lime juice too.
 
I'm a huge fan of pickled okra and I prefer the fridge. I like the crunch.
 
Fridge!!!

6 cups vinegar
3 cups water
2T salt
2T sugar

Heat the brine to dissolve the salt, let cool. Pack jars with peppers (and i also add parboiled garlic, onion, carrot and cauliflower) pour cooled brine over and refer.

Cold packed is way better than bwb if you have room in the fridge. Everything stays crispier.
 
Edit- sugar is optional~~~

Edit2- only the garlic is parboiled. The other veggies are raw.
 
salsalady said:
Fridge!!!

6 cups vinegar
3 cups water
2T salt
2T sugar

Heat the brine to dissolve the salt, let cool. Pack jars with peppers (and i also add parboiled garlic, onion, carrot and cauliflower) pour cooled brine over and refer.

Cold packed is way better than bwb if you have room in the fridge. Everything stays crispier.
Click to expand...
 
Gonna definitely try this out this weekend. I've got a half gallon jar I need to pack up and this seems like the perfect opportunity.
 
salsalady said:
Fridge!!!

6 cups vinegar
3 cups water
2T salt
2T sugar

Heat the brine to dissolve the salt, let cool. Pack jars with peppers (and i also add parboiled garlic, onion, carrot and cauliflower) pour cooled brine over and refer.

Cold packed is way better than bwb if you have room in the fridge. Everything stays crispier.
Click to expand...
 
In your opinion how long will this stay good in the fridge?
 
I have a few jars that were packed over a year ago. Always in the fridge, and they are still good. Good color, good texture. Due to the amount of vinegar....probably good for a few years.
 
How do they get the shelf pickles to stay crisp? Like the whole pickles? I refer after I open but I like that I can put them in pantry before I open.
 
Check the ingredients. I cant remember what it is, but thgereis something that can be added to keep them crisp. Home canners sometimes add a grape leaf to the jar. Supposed to help keep it crisp.


Speaking of pickles....i have a feeling a farmer will be stopping by today with....pounds and pounds....of peppers. I say i want 20 pounds, they show up with 80...
 
sirex said:
How do they get the shelf pickles to stay crisp? Like the whole pickles? I refer after I open but I like that I can put them in pantry before I open.
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Ball sells stuff called "Pickle Crisp" (calcium chloride) that you add 1/4 or 1/2 (?) teaspoon to the jar before canning. You can find it in most grocery stores by the canning supplies and pectin and stuff. I've tried it before, but personally don't think it works that well. Might be worth another shot though. I haven't tried it in a few years

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