A couple of weeks ago I put up a quart of Kosher style pickles by the canning method (hot water bath). The top of the jar is depressed downward indicating a partial vacuum within. This tells me that there is no fermentation going on; is there supposed to be? The recipe says that they will be ready in about 2 months. Maybe the Kosher style doesn't involve fermentation (?).
Kosher style pickles
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When you say "by the canning method" do you mean that you added a vinegar mixture to the jars? If so, you are preserving them that way, and further fermentation is not going on. The waiting period is so there's enough time for the vinegar to fully penetrate the cucumbers and provide the sour taste.
What makes a pickle "kosher," btw, has nothing to do with the kashruth laws. It merely means there is garlic included.
If you set out to pickle them the old fashioned way, you would only can them after fermentation took place. In that case, you would have used salt as the preserving agent, in an open container, and lactic acid would have been formed as part of the fermentation process.
Asside from garlic, the vinegar used must be certified kosher and the pickles have to be packed in a plant where there are no non kosher products packed. You are talking kosher style
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I haven't opened it yet; it's not supposed to be ready for another month. It looks only slightly clowded; almost clear; nothing suspicious looking. I noticed after I closed it up that I was supposed to cut the ends of the cucumbers off but didn't . If I remember a month from now (and haven't died from eating them), I'll let you know how they turned out.
Powerdog, only reason for cutting off the tips of cucumbers is that they're sometimes bitter. Not a big thing, so don't worry about it.