It seems that there is a new trend in refrigerated pickles. They are considerably more expensive than the ones you see next to the mustard and catsup. Other than the obvious expence of refrigeration whats the difference? Cant i just take the non refrigerated ones and say, stick them in my own fridge and eliminate the middleman?
The refrigerated kind are insufficiently pickled to withstand not being refrigerated. That is, they’re not really pickles: they’re pickling cucumbers floating in spiced water.
Not really pickles? Sounds more like a great debate to me.
Leaving aside the question of the picklehood of refrigerated pickles, Squish’s answer is essentially right. Refrigerated pickles have no or little vinegar. They are cured by sitting in a salt brine and fermenting. They must be refrigerated to slow their fermentation. In addition, they are usually packed fresh; and they turn out crisper.
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Sorry, Newton, I’m a Heinz person all the way! 
Seriously, I’ve had the refrigerated kind and they just didn’t seem to have the right tartness; tasted more like salted cucumbers to me. They may be more crispy, but the ad campaign that says regular pickles are limp and soggy is overblowing it: regular pickles are perfectly crispy.
Sorry, Newton, I’m a Heinz person all the way!
Seriously, I’ve had the refrigerated kind and they just didn’t seem to have the right tartness; tasted more like salted cucumbers to me. They may be more crispy, but the ad campaign that says regular pickles are limp and soggy is overblowing it: regular pickles are perfectly crispy.