Yes, I admit that I am ummm......older....than some of you. I remember helping my mother can and freeze and pickle our garden produce back in the last century
But you are right, B&B are thinly sliced cuic and onion. And I find they can get over cooked very easily and then lose their crispness. My sweet pickles are a mixture of chunks of cuic, cauli, baby carrots, pearl onions and even celery (only tried that once.)
I like 'warmer' pickles and my dill pickle recipe calls for a tbsp. of pickling spice in each jar but I also always add an extra piece of dried chili pepper. And I let them sit at least 3 months. They definitely have a kick!!