I made some saurkraut too in a crock, then pasturized them in a water bath in canning jars.
In the fermented batches of pickles, I only added salt, garlic, nothing to keep them crisp. Then pasturized in a water bath in jars for long term storage.
I don't know that you needed to pressure can bread and butter pickles...they only need a waterbath from what I understand. Maybe help me understand where you are coming from on this?
I've made water bath canned pickles (dill, sweet, relishes), and treated them with lime prior to cooking--then rinsing for 24 hours, to keep them crisp. Some people don't like that method, though, I do.