Using cider vinegar rather than the standard distilled vinegar, they fresh pack their pickles by brining them in cool salt water for 24 to 48 hours. The brined cucumbers are hand-packed in jars, pickling spices are added and then a hot vinegar brine is poured over them. This pickles them in the jar rather than using a fermentation process to do the pickling, which Fuller feels gives them a fresher flavor.