[lil bubba]

My father n law used to pickle bell peppers by the gallon. Boil vinegar and water and let sit a couple weeks . I didn't care for them cause they were soft. He told me keep in fridge and they stay crisp and so it was . Well I got my own recipe and keep in fridge to stay crisp . This year I got tired of giving away all my cukes so I thought I'd pickle a few of them. Keep in fridge same as bell pepper. Well I would like to put up in cabinet instead of cluttering up fridge and did some investigating and they say to pressure cook or boil 10 minutes after canning...If everything clean and you pour boiling pickling liquid in jar and it cool down and makes vacuum I would think it is good to go. Later on if it looses it's vacuum then it would be bad...Is it really necessary to boil or pressure cook to store o a shelf?????