Poor puns aside, perhaps someone could provide assistance regarding pickles. My wife and I enjoy Kosher, half-sour pickles as relish. Problem is, once the jar is opened and refrigerated, the pickles become soft, mushy and unappetizing.
When I was a kid, those many years ago, delis, general stores and supermarkets had pickle barrels with unrefrigerated pickles. Is there a difference in the pickling process, brine vs vinegar, specific preserving agents?
I'm not looking long term, just a matter of days to maintain freshness.
Thanks