The vast majority of pickles today are made with vinegar-based brines, then heat-processed and sealed in jars. They are often called "shelf pickles," not because they are made from or contain shelves, but because they are shelf-stable and can be stored at room temperature until opened. 7 out of Wheelhouse's 8 varieties are made in this manner. However, in the olden days before vinegars became widely available, and before vacuum-seal lids or boiling water were invented, pickles were made quite differently — they were fermented. In the case of cucumbers, they were placed in large vats or barrels, mixed with salt, spices, and water and left to sit at room temperature for days on end. The salt and lactic acid produced during the slow fermentation process would preserve the cucumbers and lend them a sour tang that no vinegar could or can duplicate, even today! A small handful of picklers still make sour fermented barrel cucumbers, often called "sours" or "half sours," depending on the amount of salt used. At Wheelhouse, we prefer the full sour variety and make ours with garlic, mint and horseradish. As the ugly duckling of the Wheelhouse 8, our Sour Barrel Cukes have a special place in out hearts. Please give them a loving home in your belly.