That is correct. They are not processed. Your call if you feel safe using it.
There's too much vinegar for fermentation.

They are THE BEST Dills EVER! At least in my book!
I searched for years for a great recipe that stays crisp (without chemical additions) and this is it!

It's one of only 2 I make now. The other is actually fermented and make a wonderful pickle too.....just takes a lot longer (hands on time, waiting).

Deanna

That is a recipe from a member of the cooking forum. Annie may have been the first to mention it here. She made it for her father because he refused to eat processed pickles.

There are members who swear by it, but as Deanna said, it's your call on using it. It's not a Ball or otherwise "official" recipe.

Carol

Yes, that recipe is from Sharon/Chase on the Cooking Forum. She's from Canada, and their rules about processing are different from ours, so she still uses the "open kettle" method of processing those pickles.

Since I don't care for dill pickles all that much, I haven't made any since Dad died, but he didn't like pickles which had been hot water bathed, they got too soft. I made those just for Dad, after lecturing him about how they were not approved by the experts .

Since he didn't much care about the government's approval, I made them anyway, I'm a big proponent of everyone having all the information and then choosing the risks they care to take.

Oh, and his heart disease and diabetes killed him, not the pickles!

Annie

That recipe is based on vinegar that was much more acidic than what we have now. This one can lead to botulism since there is not enough acid to keep it safe.
So, do it at your own risk,but I do not recommend making this unless using at least half 5% acitity vingegar to water ratio. That is the minimum that is needed to prevent botulism. Remember, cucumbers are low acid vegetables.

I don't think Canadian food-safety regulations are much different from those of the U.S. A tested recipe from either country can be relied upon. Microbiologists don't care what side of the border you're from. They follow the same principles.

Chase's recipe isn't approved by current Canadian standards either. It's an old recipe typical of previous practice in both the U.S. and Canada. There are a lot of people who still make this kind of un-processed pickle.

(I'm not recommending it, just saying it's common.) As already mentioned, it's up to you.

Carol