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<blockquote data-quote="deleted member" data-source="post: 382856" data-attributes="member: 816">refrigerator pickles stay fresh a long time.&nbsp; i will even use cukes that are bigger than normal and might otherwise be considered over ripe.&nbsp; not so ripe and big that they are round and yellow.&nbsp; but, bigger than is normally acceptable.&nbsp; cut ends off then cut em in half and use a spoon to de-seed them as the seeds tend to be the part that will get softer and mushier.&nbsp; then slice to size once seeds are removed.&nbsp; 1 gallon ice cream pail with enough cukes to fill it about 3/4 full6 heads fresh dill6 cloves garlic peeled and sliced or 1 tablespoon of the minced garlic that goes in the refrigerator1 tablespoon of pepper flakes or a few peppers of your liking... be careful here as any more pepper flakes tend to give them too much kick for your average mother and child1 tablespoon pickling spiceBrine: Only the water, salt and sugar is heated.&nbsp; But, if you give it some time and stir it so stuff disolves, you need not heat it up at all.&nbsp; 6 cups water non chlorinated water1/3 Cup canning salt2-3 Tablespoons sugar1 1/2 cup white vinegar1 c. VodkaOnce brine is dissolved, poor over cukes, cover and refrigerate.&nbsp; They can usually be eaten within a couple of days.&nbsp; I find that warm brine does finish them quicker.&nbsp; But, then they aren't quite as crunchy either.</blockquote>

[QUOTE="deleted member, post: 382856, member: 816"] refrigerator pickles stay fresh a long time. i will even use cukes that are bigger than normal and might otherwise be considered over ripe. not so ripe and big that they are round and yellow. but, bigger than is normally acceptable. cut ends off then cut em in half and use a spoon to de-seed them as the seeds tend to be the part that will get softer and mushier. then slice to size once seeds are removed. 1 gallon ice cream pail with enough cukes to fill it about 3/4 full 6 heads fresh dill 6 cloves garlic peeled and sliced or 1 tablespoon of the minced garlic that goes in the refrigerator 1 tablespoon of pepper flakes or a few peppers of your liking... be careful here as any more pepper flakes tend to give them too much kick for your average mother and child 1 tablespoon pickling spice Brine: Only the water, salt and sugar is heated. But, if you give it some time and stir it so stuff disolves, you need not heat it up at all. 6 cups water non chlorinated water 1/3 Cup canning salt 2-3 Tablespoons sugar 1 1/2 cup white vinegar 1 c. Vodka Once brine is dissolved, poor over cukes, cover and refrigerate. They can usually be eaten within a couple of days. I find that warm brine does finish them quicker. But, then they aren't quite as crunchy either. [/QUOTE]

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