Going back to the original question about "pickle barrel pickles" - nothing about veggie pickles ... etc.
I believe the old "pickle barrel pickles" were fermented pickles. Different pickling process than canned pickles .... I think the last time I saw a "pickle barrel" in a store was in a rural community in Louisiana about 1978 - one of those places out of history that time forgot. Very much like a little place Dad used to shop in when we lived in Albany, GA back in about 1956.
Now, just as an aside, if you are canning pickles for long term storage - DO NOT fill the jar all the way up to the top as Jerseyman said! Follow the instructions and leave 1/4 - 1/2 inch of head space (although you do not want to leave more than that - which might be what Jerseyman was alluding to. During processing (boiling water or pressure canning) the liquid will expand and so will the air in the head space. If there is not enough air in the head space - the liquid will ooze out, coating the rubber seal of the lid, and can cause seal failure. As the jars cool - the air in the head space contracts - and that causes the vacuum seal.
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain