Pickles and sauerkraut --almost done - how do I preserve?

[Guest guest]

My pickles are almost done. Used the Boutenko recipe Shari posted but watched the salt adding daily as I felt the need. My kraut is also almost done. Both have fresh garlic in them. I made them totally raw --without processing. They are ABSOLULTELY fabulous. I did have to buy both items but still. How do I keep these from going bad and how long? Can I just refrigerate these for months now? Or? I made them in large glass jars. I started one set of pickles in crock but moved it into a clear jar. I like to admire the color changes so this way I can see it happening before my eyes. Any word on yet? Maybe he's busy making foods? Was it sauce? Chili? Or? Thanks. carolg