I've been making pickles for many years and have always just done the soaking in ice and salt routine for crispness. Last fall, I happened on a close-out of canning supplies and bought a jar of Pickle Crisp for two dollars. What a bargain!

Getting ready to process a batch of Bread and Butter pickles today and was reading the directions on the jar of Pickle Crisp. It states that it can be used with any 'fresh pack' pickle. I guess I am not understanding if they mean raw pack, or not fermented or brined. Would my bread and butter pickles (heated to boiling before packing) be fresh pack since I just worked up the raw ingredients? It's a matter of semantics and I'm not understanding their language.