Fresh, clean cucumbers are put into containers and covered with a seasoned solution that may, depending on the product, contain some vinegar or acidification, and are immediately refrigerated. The entire fermentation process takes place under refrigeration. Once the cucumbers have absorbed the seasonings, the pickles are then shipped and stored under refrigeration. They are very crisp, maintain their fresh cucumber color and have a highly seasoned taste. They are available as kosher dills, genuine dills, half-sour, overnight and sweet pickle varieties and come packed whole or in halves, spears, slices, chips and relish.
Refrigerated pickles have a fairly short shelf life.
Stock should be rotated every four to six weeks, as there is only an 8-month shelf life on the retail products. This process can take from one to three months. These pickles have a sharper flavor and are available packed whole, in halves, spears, chips, relish, salad cubes and pepperoncini. Pickles are packed whole, halved and quartered and are available in spears, cubes, chunks, chips and relish. Pickled peppers are generally available whole and in rings.