I stumbled on a low temperature pasteurization method to pickle (cucumbers). This method retains crunchiness by lowering temperature of processing. It requires specific brine recipes. I tried this with cucumbers in pint jars and it worked. (I added CaCl2 to assist in crunchiness as well). The method for pints requires water bathing with a water temperature at 180F to 185F for 30 minutes. I believe this was calculated to achieve 165F in the coolest point in the jars for 15 minutes. I am trying to confirm that this is a safe and recommended procedure if executed correctly. I stopped canning pickles other than refrigerator pickles years ago because mushiness from the higher normal canning temperatures. So, does Ohio extension have an opinion and/or can you give me a good USDA to bounce this off?