Your pickles were never fermented. Look at a jar of Vlasic dill spears. Cucumbers, water, distilled vinegar, salt, calcium chloride, polysorbate 80, natural flavor, turmeric extract for color. That's a cucumber soaked in vinegar, which the industry calls fresh pack. A fermented pickle sits in a salt brine for weeks and makes its own acid, so there's no vinegar added.
Everything after the vinegar is there to make up for what fermentation would have done on its own. Calcium chloride firms it up, because a fresh pack cucumber goes soft without it. Turmeric extract adds the color back. Polysorbate 80 is an emulsifier and it keeps the flavor oils from floating to the top of the jar.
If the ingredient list says vinegar, it wasn't naturally fermented. Being in the refrigerated case doesn't tell you anything either, since Claussen is refrigerated and lists distilled vinegar fourth. The ones that are actually fermented say so on the front, usually with the word unpasteurized.