These are a great fermented refrigerator pickle. The original recipe comes from a friend in Maine. Almost any pickle can be made easier if you avoid the canning steps and just put them in the fridge to store and keep fresh. These are actually meant to be prepared this way. I think I will take the full jar.
As with any preserving technique, follow the steps and ingredients. Certain acid or sugar levels are needed to make sure they are safe and stable.